Ingredients

• 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

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Method​

1. Cook pasta according to package directions. Drain and set aside.

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. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.

3. Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.