The Food Connect

Hello guys! I’m back with another recipe that I tried. First, I started with chicken breasts. I cut them up into pieces. After cutting them up into pieces. I started cooking the chicken pieces in a skillet with two tablespoons of olive oil. The recipe says to add salt, but I added no salt. I did however add 1/4 teaspoon of black pepper. I did not add any minced garlic, but I did add garlic powder. I also did not add dry wine.

I added regular butter instead of cubed butter. I did not add lemon zest, but I did add 1/4 cup lemon juice. While I was cooking the chicken and adding more ingredients, I made sure to cook the gluten-free pasta to a boil. I’d say I cooked the pasta in a pot for about 25-30 minutes. I made sure that the penne pasta was big and plump enough to take off the stove.

I added 1 tablespoon of parmesan cheese and put 1/2 a cup of pasta water into the chicken and the rest of the ingredients.

At a certain point once I realized that the pasta noodles were done, I added it to the chicken and I also added spinach. I did not count out how much spinach I added, I just added based off the size of the pot.

The recipe did not say add tomatoes, but I added grape tomatoes. I also added more seasoning like red pepper, black pepper, more pasta water, garlic powder, etc. I also want to say that I had an abundance of pasta noodles. I had so much so that I had enough for at least three nights. One thing I would do different is to cook in a bigger skillet. One thing I noticed while I was eating the pasta was that I felt like it could use more flavor. Maybe, next time I’ll add mayonnaise? Maybe, I’ll also try all the ingredients instead of eliminating some ingredients. Overall, it’s a good recipe.

If you want to try the recipe go to: https://www.eatingwell.com/recipe/267768/chicken-spinach-skillet-pasta-with-lemon-parmesan/