This week I was coming down off of a vacation weekend, so I was focused on quick and simple dishes to make. Or, you could just say I was lazy. I’d prefer it if you referred to me as a time preservationist.
I always like lemon and chicken, but I didn’t want to make chicken picatta, so I decided a lighter version, using chunks of chicken with a touch of cream would be just as delicious and easy to prepare in minutes.
- 8 oz. cooked spaghetti
- butter or olive oil
- 16 oz. chicken breasts, chopped into 1″ pieces
- 2 medium shallots, sliced thinly
- 1 good bunch thyme, leaves picked and roughly chopped
- 1 medium crook neck squash, halved and chopped
- sea salt and freshly ground pepper
- 1 tsp dried oregano
- 3/4 cup white wine, I used a Voignier
- 1 lemon, juiced and zested
- 2 Tbsp heavy cream
- 1 cup chopped fresh spinach
- Parmigianno Reggiano for plating
In a large heavy skillet, add a good knob of butter to the pan and melt over medium-high heat. Liberally season the chicken pieces with salt and pepper, and add to the hot pan. Saute until browned, and remove from the pan. Reserve on a warm plate.
Add another knob of butter to the pan, and when melted, add the shallots, and saute for about 2 minutes. Add the thyme, oregano and lemon zest to the pan and saute for another minute. Add the squash and cook for 3 more minutes, or until slightly soft.
Add the Voignier, and stir rapidly to free up any stuck bits from the bottom. Add the juice of the lemon, and turn down the heat to medium. Add the spinach and stir until just wilted. At the last minute, add the chicken back to the pan, and pour in the cream.
Toss with the spaghetti, and serve with homemade crostinis. Enjoy!