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. 2Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley
  3. 3Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley
  4. 4Grill the chicken breast smooth side down at a 45-degree angle
  5. 5Grill the chicken breast smooth side down at a 45-degree angle
  6. 6Grill the chicken breast smooth side down at a 45-degree angle
  7. 7After 2 minutes, turn 90 degrees
  8. 8After 2 minutes, turn 90 degrees
  9. 9After 2 minutes, turn 90 degrees
  10. 10After 2 more minutes, flip the chicken breast, and cook for another 60 seconds
  11. 11After 2 more minutes, flip the chicken breast, and cook for another 60 seconds
  12. 12After 2 more minutes, flip the chicken breast, and cook for another 60 seconds
  13. 13Finish cooking the chicken breast in a 400-degree oven for 4-5 minutes or until it reaches an internal temperature of 155°F
  14. 14Finish cooking the chicken breast in a 400-degree oven for 4-5 minutes or until it reaches an internal temperature of 155°F
  15. 15Finish cooking the chicken breast in a 400-degree oven for 4-5 minutes or until it reaches an internal temperature of 155°F
  16. 16In 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
  17. 17In 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
  18. 18In 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
  19. 19Add salt to a pot of water and bring to a boil
  20. 20Add salt to a pot of water and bring to a boil
  21. 21Add salt to a pot of water and bring to a boil
  22. 22Add fettuccine to the boiling water
  23. 23Add fettuccine to the boiling water
  24. 24Add fettuccine to the boiling water
  25. 25Add spinach, lemon zest, and lemon juice to the garlic cloves
  26. 26Add spinach, lemon zest, and lemon juice to the garlic cloves
  27. 27Add spinach, lemon zest, and lemon juice to the garlic cloves
  28. 28Before the pasta is finished cooking, add it to the pan, along with pasta water
  29. 29Before the pasta is finished cooking, add it to the pan, along with pasta water
  30. 30Before the pasta is finished cooking, add it to the pan, along with pasta water
  31. 31Turn the heat back to medium, and as the pasta finishes, it will suck up the lemon juice
  32. 32Turn the heat back to medium, and as the pasta finishes, it will suck up the lemon juice
  33. 33Turn the heat back to medium, and as the pasta finishes, it will suck up the lemon juice
  34. 34Cut the heat, and add parmesan cheese, whisked eggs, and more pasta water
  35. 35Cut the heat, and add parmesan cheese, whisked eggs, and more pasta water
  36. 36Cut the heat, and add parmesan cheese, whisked eggs, and more pasta water
  37. 37Use the residual heat in the pan to slowly warm the eggs so they don't scramble
  38. 38Use the residual heat in the pan to slowly warm the eggs so they don't scramble
  39. 39Use the residual heat in the pan to slowly warm the eggs so they don't scramble
  40. 40Let the chicken rest for 5-10 minutes, then slice it
  41. 41Let the chicken rest for 5-10 minutes, then slice it
  42. 42Let the chicken rest for 5-10 minutes, then slice it
  43. 43Add the resting liquid to the pasta, then plate the pasta and top it with chicken
  44. 44Add the resting liquid to the pasta, then plate the pasta and top it with chicken
  45. 45Add the resting liquid to the pasta, then plate the pasta and top it with chicken
  46. 46Garnish with toasted breadcrumbs and plenty of parmesan
  47. 47Garnish with toasted breadcrumbs and plenty of parmesan
  48. 48Garnish with toasted breadcrumbs and plenty of parmesan

Ingredients

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