Chicken and Spinach Farfalle

Who doesn't need a light, yummy meal in less than 30 minutes. We are all busy--but hungry for good food. This quick pasta fits the bill. I found the recipe in a proven cookbook. America's Best--The Best Simple Recipe. I made a few adjustments, I used less pasta and a little more cheese, it was delicious!

Chicken and Spinach Farflle

2 boneless skinless chicken breasts, cut crosswise into 1/4 inch thick pieces

Salt and pepper

2 tablespoons butter

2 minced garlic cloves

1/2 cup heavy whipping cream

2 teaspoon lemon zest

3 tablespoons lemon juice

8 ounces mini farfalle

1 6-ounce bag baby spinach

3/4 cup fresh grated Parmigino-Reggiano cheese

1/3 cup pine nuts, toasted

1.  Bring a large pot of water to boil. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon of butter in  large skillet over medium high heat. Cook half of the chicken until no longer pink, about 3 minutes. Transfer to a clean plate Repeat with the remaining chicken and butter.

2.  Add the garlic to the empty skillet and cook until fragrant, about 30 seconds. Stir in cream, lemon zest and lemon juice, simmer till slightly thick, about 5 minutes. Remove from heat and cover.

3.  Meanwhile add 1 tablespoon salt to boiling water. Add mini Farflle and cook till al dente. Drain pasta and reserve 1/2 cup cooking water, return to pot. Add sauce, spinach, cheese, pine nuts and cooked chicken--add reserved water if needed. Season with salt and pepper and serve.