Creamy, Lemon Fusilli Pasta with Chicken, Tomatoes & Spinach
*inspired by the Barefoot Contessa, always.
1 tablespoon olive oil
chicken breasts
2 tablespoons of butter
3 cloves of garlic, minced
splash of white wine
1 cup of heavy cream
2 lemons, juice
sea salt
1 pound of fusilli pasta
1 box of fresh baby spinach
1/2 cup of grated parmesan
2 cups of cherry tomatoes, cut in half
For the Chicken :
In a large skillet, heat olive oil. Salt chicken generously and brown well on each side. Remove from the pan and sit aside, it will finish cooking through later in the sauce.
For the Sauce :
Add butter to the pan from the chicken, add garlic and cook for 1 minute. Add a splash of white wine. Add the cream and lemon juice, 2 teaspoons of salt and 1 teaspoon of cracked pepper. Bring to a low simmer, add chicken and cook for 10 minutes or until chicken is cooked through. Remove chicken and chop, then add back into the pasta/sauce when finished.
For the Pasta : Bring salted water to boil. Cook pasta for about 10-12 minutes until al dente. Reserve 1 cup of the pasta cooking water. Strain pasta, then add to cream sauce immediately. Add 1/2 cup of the pasta water, toss to combine. Remove from heat. Add washed spinach and halved cherry tomatoes. Toss to combine. Top with parmesan cheese.