Lemon Butter Chicken with Angel Hair and Greens

This delightful dish features tender chicken sautéed in a rich lemon butter sauce, served over a bed of silky angel hair pasta, complemented by vibrant broccoli and fresh spinach. The combination of flavors and textures creates a comforting yet elevated meal that balances traditional cooking techniques with a hint of creativity. Perfect for a family dinner, this recipe is also nut-free and packed with nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz angel hair pasta
• 2 cups broccoli florets
• 2 cups fresh spinach
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• Salt and pepper to taste
• Parmesan cheese (optional, for serving)

Instructions:

1. Cook the angel hair pasta according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Season the chicken breasts with salt and pepper, then place them in the skillet. Cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest.
4. In the same skillet, add the remaining 2 tablespoons of butter, lemon juice, and lemon zest. Stir to combine and let it simmer for 2-3 minutes.
5. Add the broccoli florets to the skillet and cover to steam for about 4 minutes, or until tender. Then, stir in the fresh spinach until wilted.
6. Slice the chicken and return it to the skillet, tossing everything together to coat in the lemon butter sauce.
7. Serve the chicken and greens over the angel hair pasta, garnished with extra lemon zest and Parmesan cheese if desired.