Creamy Lemon Chicken Fettuccini

🧂 Ingredients

• 1 chicken breast
• 1 medium lemon
• 12-14 oz pasta

  fettuccini
• 1/2 cup white wine
• 1 cup heavy cream
• 3-4 oz butter
• 3-4 oz spinach
• 1 medium onion
• 2-3 cloves garlic
• 1 tsp salt
• 1/2 tsp pepper

  ground
• 1 handful parsley

  chopped, for serving

Instructions

• 1 Dice the chicken breast into an inch diameter
• 2 Fry the meat in a skillet for about 5 minutes, always stirring
• 3 Pour half a cup of white wine and let cook until it evaporates
• 4 Set the meat aside in a bowl
• 5 Peel and finely chop the onion and the garlic cloves
• 6 Melt the butter in a skillet over medium heat and add in the minced onion and
  garlic. Saute for about 2 minutes
• 7 Thinly slice the lemon half and add it to the buttery onion and garlic. Stir and
  let it cook for about 1 minute
• 8 Pour in the heavy cream and season with salt and pepper, cook for 1-2 minutes
• 9 Add the spinach leaves and mix, then turn off the stove
• 10 Cook the pasta al dente according to package instructions
• 11 Do not drain the water, instead, use a pasta spoon or tongs to transfer the
  pasta directly to the skillet with the sauce
• 12 Mix well, use some pasta water if too dry
• 13 Serve the pasta immediately and add a pinch of lemon zest on top of the dish

Nutrition Info