Your table will be set with this delectable chicken supper in about 30 minutes. If desired, add additional lemon zest as a garnish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 ounces gemelli pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ pounds boneless, skinless chicken breast, cut into 2-inch strips
- ½ teaspoon Italian seasoning
- ¼ teaspoon granulated garlic
- ¼ teaspoon salt
- ½ cup quartered portobello mushrooms (optional)
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 small lemon, zested and juiced
- 2 tablespoons Chardonnay wine
- 2 tablespoons flour
- 13 ounces chicken broth
- 8 ounces fresh spinach
- 5 ounces shredded Gruyere cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
- Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
- Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
- Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
- Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.
- If you do not have gemelli pasta, feel free to use penne.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 4 g |
| Protein | 42 g |
| Saturated Fat | 9 g |
| Sodium | 596 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
The cook times given here are laughably wrong. 10 minutes prep time 20 minutes cook time? It took my wife and I almost two hours to make this dish. Maybe a professional chef could do it in half an hour, but I doubt it. Also, if you scrape out the skillet and immediately use it to make the sauce, its too hot and it burns the garlic in seconds. I have not tasted it yet. I was honestly so angry at the egregiously misleading cooking time that I decided to write this review first. Don’t say it takes thirty minutes if it takes an HOUR AND A HALF TO COOK! update: it tasted fine, but not worth the effort.
I used medium cheddar cheese instead of Gruyere cheese. Also used corn starch instead of flour. Less calories. Delicious recipe. Less lemon next time.
Date night dinner!! Guest worthy recipe! Light yet filling! Minor changes; sautéd chicken (tenderloins) with the mushrooms + a small onion chopped. They all seemed to finish at the same time. Maybe I was lucky? I was able to remove all from the pan at the same time to make then sauce. Used white wine instead of Chardonnay because that’s what I had on hand. Husband and I were impressed! Would make again! Thanks for this wonderful recipe! A keeper!
This was really great! I’ll definitely make it again. I see promise for a family favorite. I did make a few substitutions… I used Manchego for the cheese ( I have a cow’s milk allergy. Manchego is my go to.) I use frozen lemon juice which I saved when I made Limoncello. So no lemon zest so I added about 1/4 teaspoon of lemon crystals from World Spice Merchants. I think the lemon zest would be better. I used frozen breast pieces from Costco which worked great (many thanks to All Recipes for the advice on using frozen chicken – it just takes longer). I used dried mushrooms. Fresh would be better, but dried worked well and saved a trip to the grocery. I used only 8 ounces of gemilli (personal preference). Easy. Comfort food. Great directions on how to make the sauce. Only suggestion: A reminder on the ingredients list to to use the pasta water ONLY if needed would have been helpful.
Yummo
Overall recipie was good I did add a little more seasoning to the sauce like mined onions garlic powder and pepper just because when it was mixed with the noodles it was missing something other wise I will be saving it