2 cups cooked chicken or turkey, cut in bit-size pieces
1 teaspoon lemon pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1 tablespoon finely chopped garlic
32 ounces chicken broth
8 ounces pasta (spaghetti or penne or bow-tie)
2/3 cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon lemon juice
2 teaspoons grated lemon peel
10 ounces baby spinach
Season chicken or turkey with lemon pepper, salt and black pepper. In a heavy stock pot add olive oil and heat to medium hot. Add garlic and stir for about a minute. Add chicken broth and pasta. Let it come to a boil and reduce heat to allow the mixture to simmer uncovered for about 15 min - or until the pasta is al dente. Stir in half of the Parmesan, all of the butter, lemon juice, lemon peel and cooked chicken or turkey. Remove from heat. Gradually add spinach, mixing just until it starts to wilt. Once all the spinach has been added, allow the mixture to set a few minutes before serving. Sprinkle remaining 1/3 cup shredded Parmesan over top.
This recipe is shared November 27 - December 1, 2017
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
