Lemon Chicken Skillet

Gemelli Pasta with Chicken, Mushrooms, and Gruyere Sauce

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. The original recipe yields 6 servings.

For the Pasta:

• 12 ounces gemelli pasta

For the Chicken:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pounds boneless, skinless chicken breast, cut into 2-inch strips
• teaspoon Italian seasoning
• teaspoon granulated garlic
• teaspoon salt
• cup quartered portobello mushrooms (optional)

For the Sauce:

• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 small lemon, zested and juiced
• 2 tablespoons Chardonnay wine
• 2 tablespoons flour
• 13 ounces chicken broth
• 8 ounces fresh spinach
• 5 ounces shredded Gruyere cheese

Directions

Step 1: Bring a large pot of lightly salted water to a boil. Add the gemelli pasta to the boiling water, stirring occasionally. Cook for about 12 minutes, until the pasta is tender yet firm to the bite. Drain and reserve 1 cup of the pasta cooking water.

Step 2: In the meantime, heat olive oil in a large skillet over medium heat. Add 1 tablespoon of butter and allow it to melt. Season the chicken strips with Italian seasoning, granulated garlic, and salt. Once the butter is melted, add the seasoned chicken strips to the skillet and cook until they are golden in color, about 5 minutes. If using portobello mushrooms, add them now and cook until softened, about 5 minutes. Remove the chicken and mushrooms from the skillet and set aside on a plate. Keep warm.

Step 3: Wipe out the skillet, then add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Melt the butter over medium heat and add the minced garlic. Cook for about 30 seconds, or until fragrant. Add the thyme sprigs and lemon zest, cooking for another 30 seconds while stirring frequently.

Step 4: Pour in the Chardonnay wine and lemon juice. Stir and cook for 3 minutes, or until the sauce reduces by half. Whisk in the flour to thicken the sauce and create a roux. Gradually add the chicken broth, whisking continuously until the sauce is thickened to your liking.

Step 5: Add the fresh spinach to the skillet and cook for 1 minute, allowing it to wilt. Stir in half of the shredded Gruyere cheese until well combined. Once the cheese has melted, add the remaining cheese and stir until fully melted. If the sauce becomes too thick, gradually stir in the reserved pasta cooking water to achieve your desired consistency.

Step 6: Add the cooked pasta to the skillet and toss it with the sauce until well combined. Return the chicken and mushrooms to the skillet, adjusting the seasoning to taste. Serve immediately.

Cook's Note

If you do not have gemelli pasta, feel free to use penne as a substitute.

Nutrition Facts (per serving)

• Calories: 552
• Fat: 21g (27% Daily Value)
• Saturated Fat: 9g (45% Daily Value)
• Cholesterol: 107mg (36% Daily Value)
• Sodium: 596mg (26% Daily Value)
• Total Carbohydrate: 48g (18% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 3g
• Protein: 42g (84% Daily Value)
• Vitamin C: 22mg (25% Daily Value)
• Calcium: 317mg (24% Daily Value)
• Iron: 4mg (22% Daily Value)
• Potassium: 623mg (13% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.