Lemon Chicken Pasta With Spinach and Artichokes

To Make Lemon Chicken Pasta with Spinach and Artichokes

Start by cooking the spaghetti according to package directions. Before draining the pasta, reserve a 1/4 cup of the cooking water in a measuring cup.

While the pasta cooks, heat a dutch oven or large heavy bottomed skillet over medium high heat, and add the olive oil. Once the oil is shimmering, add the diced chicken and cook, stirring occasionally until browned and cooked through, about 8 minutes.

Add the chopped artichokes and the oregano, garlic powder, salt, crushed red pepper and black pepper, stir, and let them cook and heat through - another 2 minutes or so.

Add the cooked pasta to the chicken and the artichokes, along with the lemon juice and 2 tablespoons of the reserved pasta cooking water. Stir together, then add the spinach and stir again to wilt it.

Serve with parmesan and lemon wedges.