Lemon Spinach Chicken Pasta

One of my favorite light pasta dishes. It reminds me of chicken piccata but without the butter. A great dish for fellow lemon lovers.

INGREDIENTS
4 to 5 pieces of chicken tenderloin
1 lb pasta
1 bunch spinach
2 cloves garlic
3/4 cup white wine
1 can low sodium chicken broth
3 Tbsp. lemon juice
2 tsp. garlic salt
2 Tbsp. olive oil

DIRECTIONS

1. Boil and drain pasta noodles.
2. Cut chicken into bit sized pieces and lightly season with garlic salt
3. In a pan, brown the chicken in a little oil
4. When the chicken is cooked and the pieces stuck to the bottom of the pan turn brown, pour in the white wine.
5. Add the minced garlic cloves and let the wine reduce by half.
6. Add in the pasta along with the spinach and can of low sodium chicken broth. Reduce the liquid for about 5 more minutes.
7. Take off the heat and add the lemon juice. Toss to combine.

NOTES
Just about everyone I know would use a dry white wine for this recipe. I’m sure that tastes good but what I always use is a fruity white wine, usually a young Riesling. I find that this heightens the fruity, citrus flavor of this pasta.