Creamy Chicken, Spinach and Pine Nut Farfalle
1 lb boneless, skinless chicken breast sliced 1/4" thin
salt and pepper to taste
2 Tbsp butter
4 cloves garlic minced
1/2 cup heavy cream
1 lemon juice and zest of
12 oz farfalle
2 cups spinach, packed
1/2 cup grated Parmesan cheese
1/2 cup pine nuts toasted
To toast your pine nuts, heat a dry skillet over medium-high heat, add pine nuts and shake or stir occasionally for about five minutes.
Season your chicken with salt and pepper. Heat a large stock pot with about four quarts water over high heat. Melt the butter in a large skillet over medium-high heat. Cook the chicken in the butter until no longer pink, about five minutes. Remove the chicken to a plate and set aside.
Add the garlic to the same skillet, stir and cook until fragrant, about 30 seconds. Add the cream, lemon zest and juice, and simmer until thickened, about five minutes. Remove from heat and cover.
When the water begins to boil, add one tablespoon salt and the farfalle. Cook according to the package directions. This should be about 10 minutes to achieve al dente texture. Reserve about a half cup of the pasta water and drain the farfalle.
Return it to the pot, add the chicken, sauce, spinach, Parmesan cheese, pine nuts and toss to combine. Use the reserved pasta water to achieve desired consistency, I used about a quarter cup. Serve immediately and enjoy!