Chicken & Spinach Skillet Pasta with Lemon & Parmesan: My new goal is to make diabetes friendly meals for hubby, and I found my first recipe on the website Eating Well. Do you want me to tell you a whole story about how I met hubby and our journey of sin with cake and beer, which lead us to today where he has diabetes? Or should I just get right to it? No fluffy story? Okay…
8 ounces gluten-free penne pasta or whole-wheat penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces
½ teaspoon salt
¼ teaspoon ground pepper
4 cloves garlic, minced
½ cup dry white wine
Juice and zest of 1 lemon
10 cups chopped fresh spinach
4 tablespoons grated Parmesan cheese, divided
Step 1 Cook pasta according to package directions. Drain and set aside.
Step 2 Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes.
Step 3 Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
Step 4 Remove from heat. Stir in spinach and the cooked pasta.
Step 5 Cover and let stand until the spinach is just wilted.
Step 6 Divide among 4 plates and top each serving with 1 tablespoon Parmesan.
I guess it was okay. That’s not a good start for the review huh? Well, the boys were not fans of it. One thought it was too lemony, and the other said it was “Fine”, but he looked thoroughly unimpressed when he said it.
Hubby on the other hand kinda liked it. He thought it might be best next time to grill the chicken first, then cut it up, and add it in later. I had to agree with him on that. It had a nice refreshing lemony taste, but didn’t really wow me. It seemed to be lacking. It is a nice light meal for a warm night, so I am not going to rule it out completely. I really feel that grilling the chicken will take it to the next level.
You all know I hate cooking, but I have to admit it was a pretty easy meal to make. I will admit that hubby stepped in as soon as I threw the chicken in the pan. I guess he was worried I would dry it out. I am known for that, so I won’t take offense.
For those of you who know their way around a kitchen, do you have any suggestions? based on what I wrote, would you have added anything to this? I was thinking tomatoes or capers, but that is just a guess.
I would cut back on the lemon to about 3/4 of the recipe and substitute a clove or two of garlic, added with the chicken. Or cut back on the spinach and add 1/2 of a diced onion. Either would change the flavor just enough and still be diabetic- friendly.
Thank you for the suggestions. I didn’t want to give up on the recipe just yet. I think your suggestions are on the right track. I will let you know how it tastes. Thanks!!!