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–+ servings
one pot chicken spinach pasta

Quick One Pot Chicken Spinach Pasta with Lemon and White Wine

Quick bits of shallot, lemon, and white wine mix and mingle with fresh spinach and juicy tender chicken in this easy one pot chicken pasta.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
COURSE Dinner, Easy Weeknight Dinner, Pasta Dinner Ideas, Quick Dinner Ideas
CUISINE American, Italian
SERVINGS 6
Calories 238 kcal

Equipment

Large Wide Skillet
Mixing Bowls
Tongs

Ingredients
  

  • 1 pack Chicken Tenderloin Pieces - 5 to 7 pieces
  • ¼ cup Shallot - fine diced/brunoise dice
  • 2 cups Fresh Spinach - or baby spinach, heaping, lightly packed
  • 2 cups Short Pasta - cooked al dente, such as rotini or penne
  • 1 cup Chicken Stock - divided
  • ⅓ cup Dry White Wine - such as Sauvignon Blanc or Pinot Grigio
  • 1 tsp Ground Onion Powder
  • ½ tsp Garlic Powder
  • 1 tbsp Good Fruity Olive Oil
  • 1 tsp Dry Parsley
  • 1 tbsp Lemon Juice - fresh squeezed
  • 3 tbsp Unsalted Butter
  • 1 tbsp All Purpose Flour
  • 1 tsp Coarse Salt + Cracked Pepper - each

Instructions
 

  • Rinse, pat dry, and empty chicken tenderloin pieces into a large bowl. Toss chicken tenderloin pieces with the coarse salt, cracked pepper, onion powder, garlic powder, olive oil and dried parsley.
  • Place the chicken tenderloin fillets down into a hot pre-heated wide or large skillet over medium heat.  Cook for 3 to 4 minutes on medium-high heat until the bottoms have turned golden brown. 
  • Flip and cook another 3 to 4 minutes on medium hight heat until cooked through and golden brown on both sides.  Remove chicken from pan.  Set aside in a wide dish and cover loosely with foil.
  • Over medium heat, deglaze the same pan you used to cook chicken with the dry white wine plus about a tablespoon fresh lemon juice.  Do this while picking up the browned bits from the bottom of the pan.
  • Now melt the butter and toss in the fine diced shallot.  Cook for one minute then splash in first half cup of chicken stock.  Bring mixture to a simmer and then sprinkle in about a tablespoon of the all-purpose flour.  Sprinkle it in a little at a time while whisking simultaneously to help flour incorporate evenly.
  • Lastly, splash in the second half cup of chicken stock and whisk in to combine evenly.  Bring sauce to a gentle simmer and cook on low for 2 to 3 more minutes until lightly thickened enough to just be able to coat the back of a spoon.  Turn off heat.
  • While sauce is still hot, toss in fresh spinach leaves plus your favorite short cooked al dente pasta.  Cut the sautéed chicken tenderloins into cubes and add to the large pot with the spinach and pasta.  Toss to coat and combine.
  • Drizzle with a tad more fruity olive oil over the top and sprinkle with a bit of fresh grated or ground parmesan cheese, if desired, and serve hot.

Nutrition

Calories: 238kcalCarbohydrates: 31gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 16mgSodium: 458mgPotassium: 230mgFiber: 2gSugar: 3gVitamin A: 1115IUVitamin C: 5mgCalcium: 27mgIron: 1mg
KEYWORD chicken pasta recipes, chicken spinach pasta, chicken tenderloin dinner ideas, chicken tenderloin pasta recipes, one pot dinner recipes, one pot pasta dinner, one-pot pasta, pasta with chicken, spinach pasta
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