Name: Lemon-Garlic Chicken Penne with Pesto and Spinach
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon finely shredded lemon peel; 0.25 cup lemon juice; 2 tablespoons minced garlic (12 cloves); 1.25 pounds bone-in chicken breast halves, skinned; 0.25 teaspoon ground black pepper; 0.125 teaspoon salt; 1.25 cups whole wheat penne pasta; 0.25 cup dried tomatoes (not oil-packed); 2 tablespoons pine nuts; 2 cups fresh basil leaves (about 1-3/4 ounces); 1 tablespoon olive oil; 2 tablespoons grated Parmesan cheese; 1 tablespoon minced garlic (6 cloves); 0.25 cup reduced-sodium chicken broth; 1 (9 ounce) package baby spinach; 0.25 teaspoon crushed red pepper; 0.125 teaspoon salt; 4 teaspoons grated Parmesan cheese

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance. If making the full dish ahead, toss with a little olive oil to keep the pasta from sticking, and add any fresh herbs or cheese just before serving.

Question 3

Can I make this gluten-free?

Accepted Answer

Absolutely. Substitute regular pasta with your favorite gluten-free pasta brand. Cook according to package directions, as gluten-free pasta often has a different cooking time.

Question 4

Can I use a different protein?

Accepted Answer

Yes, you can easily swap the protein. Adjust cooking time as needed — smaller cuts cook faster, and plant-based proteins may need less time. Ensure the substitute is cooked through before serving.

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