Watch how to joint a whole chicken with our technique videos.

Makes 4 to 6 servings.

INGREDIENTS

  • 2tablespoons olive oil
  • 1/2large red onion, thinly sliced
  • 1 1/2tablespoons chopped garlic
  • 1tablespoon grated lemon peel
  • 1 1/2teaspoons minced fresh rosemary
  • 2large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
  • 210-ounce packages ready-to-use spinach leaves
  • 12ounces penne pasta, freshly cooked, 1/2 cup cooking liquid reserved
  • 1 2/3cups grated parmesan cheese (about 5 ounces)

    DIRECTIONS

    Heat oil in heavy large pot over medium-high heat. Add onion, garlic, lemon peel and rosemary. Sauté until onion softens, about 7 minutes. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until just cooked through, about 4 minutes. Add half of spinach and toss until beginning to wilt, about 2 minutes. Add remaining spinach and toss until all spinach is wilted but still bright green, about 3 minutes longer. Mix in pasta, then 2/3 cup cheese. Moisten with reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve, passing remaining 1 cup cheese separately.