Lemony Chicken and Spinach Pasta

• 1/2 pounds Pasta (rotini Or Penne)
• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 cups White Onion, Chopped
• 2 cloves Garlic, Minced
• 1 Tablespoon All-purpose Flour
• 1/2 cups Chicken Broth
• 3/4 cups Skim Milk
• 2 whole Lemons, Divided
• 1/2 cups Pamesean Cheese, Shredded, Divided
• 3 cups Raw Spinach
• 1 pound Cooked Chicken Breast, Diced Or Sliced Into Thin Strips
• 1/4 teaspoons Red Pepper Flakes
• 1 pinch Salt, Or To Taste
• 1 pinch Black Pepper, Or To Taste

1. 1.
2. In a pot, cook pasta according the the package instructions.
3. While pasta is cooking, heat the olive oil in a medium saute pan on medium heat.
4. Add the onion and cook for about 1-2 minutes until translucent.
5. Add the garlic and cook for 30 seconds.
6. Add the flour and toss to coat all of the onion and garlic.
7. 2.
8. Add the broth, milk, juice of 1 lemon, and 1/4 cup of the Parmesan cheese.
9. Stir until well-mixed.
10. Add the spinach and chicken.
11. The sauce should thicken.
12. Remove the pasta from the water, drain, and then add to the pan with the sauce and chicken.
13. Toss to coat.
14. Add the zest of 1 lemon, red pepper flakes, and salt and pepper to taste.
15. 3.
16. Transfer the pasta to a serving bowl.
17. Sprinkle the remaining 1/4 cup Parmesan cheese and serve with additional lemon wedges (I squeezed even more lemon juice on top of mine!
18. ).
19. Note: I used Dreamfields low-carb pasta to keep the carb count down in this recipe, but any pasta will do!

pasta, olive oil, white onion, garlic, allpurpose, chicken broth, milk, lemons, pamesean cheese, raw spinach, chicken, red pepper, salt, black pepper

Taken from tastykitchen.com/recipes/main-courses/lemony-chicken-and-spinach-pasta/ (may not work)