Careme

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Green Asparagus 1/2 lb, trimmed and cut in 2-inch pieces 5.99
• Spinach 1/2 bunch or about 3 cups loosely packed 2.69
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Jumbo Yellow Onions 1/2 onion, thinly sliced 1.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• Pompeii® Lemon Juice 1 1/2 tablespoons 2.50
• Parsley 2 tablespoons chopped 1.69
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• pantry pasta 6-8 oz long pasta or short pasta
• pantry olive oil 2 tablespoons
• pantry butter 1 tablespoon
• pantry grated parmesan 1/4 cup optional
• pantry salt to taste
• pantry black pepper to taste
• pantry red pepper flakes optional pinch

Instructions

1. Bring a pot of well-salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water before draining.
2. Slice 1 pound boneless skinless chicken thighs into bite-size strips. Season with salt and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook 5 to 6 minutes until browned and cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Add 1/2 thinly sliced yellow onion and 8 ounces mushrooms. Cook 4 to 5 minutes until softened and lightly browned.
5. Add 2 teaspoons garlic and, if using, a pinch of red pepper flakes. Stir 30 seconds. Add 1/2 pound asparagus and cook 2 minutes.
6. Pour in 3/4 cup chicken broth and 1 1/2 tablespoons lemon juice. Simmer 2 minutes. Add the spinach and stir until just wilted.
7. Return the chicken to the skillet. Add the drained pasta, 1 tablespoon butter, and a splash of reserved pasta water. Toss until glossy and lightly sauced.
8. Turn off the heat and add parsley and optional parmesan. Taste and adjust salt, pepper, and lemon.
9. Serve in shallow bowls with extra parsley on top.