Ingredients
Chicken
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 lbs chicken breast, cut cross-grain into approximately 1" x 1/2" x 4" pieces (use a meat pounder to obtain even pieces)
Pasta
8 oz conchiglie or similar pasta
4 cups water
4 teaspoons chicken bouillon powder
4 cloves garlic, minced
1 cup heavy cream
Lemon zest from half lemon
Freshly squeezed juice from half lemon
1/2 teaspoon fresh ground black pepper
1 pinch salt, more or less to taste
1/2 cup grated parmesan cheese
1/2 cup pecorino romano cheese
1/2 cup chopped Italian parsley
.05 oz (3 cups) fresh baby spinach
Directions
Chicken
- Preheat oven to 400 degrees Fahrenheit and set rack to middle height. Set a baking sheet with aluminum foil, and place a wire rack on top.
- Add olive oil and dry ingredients to a medium bowl and mix well. Add chicken pieces to the mixture and mix until all chicken pieces are thoroughly covered.
- Add chicken to a baking sheet with a wire rack and bake for 20 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit. Set aside.
Pasta
- While the chicken is baking, set a deep pot or Dutch oven over medium heat.
- Add water, chicken bouillon, and garlic and bring to a soft boil. Cover and cook for about 15 minutes or until pasta is al dente.
- Add lemon zest, lemon juice, and parsley and mix.
- Add heavy cream, and cheese, and cook until cheese begins to melt. Remove from heat.
- Add salt and pepper if necessary, and add spinach and allow it to wilt.
Notes
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