Lemon Butter Chicken Pasta

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 12 oz. angel hair
• 1/4 c. butter
• 2 cloves garlic, minced
• 1/2 small red onion, finely chopped
• 1/3 c. freshly squeezed lemon juice (from 4 lemons)
• 1 lemon, thinly sliced into half moons
• Zest of 1 lemon
• pinch of crushed red pepper flakes
• 3 c. baby spinach
• 1/4 c. grated Parmesan

Instructions

1. In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
2. Meanwhile, bring a large pot of salted water to aboil. Cook angel hair according to package directions until al dente.Drain, reserving 1 cup of pasta water, and set aside.
3. Transfer chicken to a plate and add butter to the skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Then add lemon juice, zest, and slices. Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta water.
4. Dice the cooked chicken into 1-inch pieces and return chicken to skillet, along with spinach. Gently toss until wilted, 1to 2 minutes.
5. Add angel hair and toss until combined. (Add more pasta water if desired.)
6. Top with grated Parmesan.