Lemon Butter Chicken Pasta
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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, about 10 minutes per side.
2. Meanwhile, bring a large pot of salted water to a boil. 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, 1-2 minutes.
5. Add angel hair and toss until combined. (Add more pasta water if desired)
6. Plate and top with grated Parmesan.
** salmon or shrimp can be subtituted instead of chicken – also add chopped fresh herbs or cajun seasoning to change it up if desired **
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