Lemon and Spinach Fettuccine with Grilled Chicken

Serves 1
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Directions

  1. 1Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley
  2. 2Grill the chicken breast smooth side down at a 45-degree angle
  3. 3After 2 minutes, turn 90 degrees
  4. 4After 2 more minutes, flip the chicken breast, and cook for another 60 seconds
  5. 5Finish cooking the chicken breast in a 400-degree oven for 4-5 minutes or until it reaches an internal temperature of 155°F
  6. 6In a cold pan, add olive oil, thin-sliced garlic cloves, and anchovy fillets that have been rinsed in cold water, then turn the heat on low to break up the anchovy filets
  7. 7Add salt to a pot of water and bring to a boil
  8. 8Add fettuccine to the boiling water
  9. 9Add spinach, lemon zest, and lemon juice to the garlic cloves
  10. 10Before the pasta is finished cooking, add it to the pan, along with pasta water
  11. 11Turn the heat back to medium, and as the pasta finishes, it will suck up the lemon juice
  12. 12Cut the heat, and add parmesan cheese, whisked eggs, and more pasta water
  13. 13Use the residual heat in the pan to slowly warm the eggs so they don't scramble
  14. 14Let the chicken rest for 5-10 minutes, then slice it
  15. 15Add the resting liquid to the pasta, then plate the pasta and top it with chicken
  16. 16Garnish with toasted breadcrumbs and plenty of parmesan

Ingredients

  • chicken breast
  • salt
  • pepper
  • onion powder
  • garlic powder
  • dried oregano
  • dried parsley
  • 3 tablespoons olive oil
  • 6 garlic cloves
  • 2 anchovy filets
  • salt
  • 0.5 pound pasta
  • 4 cups spinach
  • 1 lemon
  • parmesan cheese
  • 2 eggs
  • 1 egg yolk
  • toasted bread crumb
  • parmesan
  • red pepper flakes

Tips

  • Use a meat thermometer when cooking chicken, aim for an internal temperature of about 155°F.
  • If you want a great presentation, bone and skinless chicken breast

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