Lemon Pepper Chicken Linguine

🥘 Ingredients

• butter
  4 tbsp
• chicken breasts
  24 oz
• garlic
  4 clove
• lemon
  2 unit
• linguine
  12 oz
• olive oil (divided)
  1 tbsp
• parmesan cheese
  ½ cup
• salt
• spinach
  5 oz
• tricolor peppercorns
  1 tbsp

🍳 Cookware

• large pot
• heavy-bottomed pan
• small bowl
• pot
• strainer
• paper towel
• large pan
• cutting board

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Place tricolor peppercorns in a zip-close bag; crush using a heavy-bottomed pan or a rolling pin. Zest 2 tsp zest from lemon and then halve; squeeze 3 TBSP juice into a small bowl . Mince garlic .

   tricolor peppercorns: 1 tbsp, lemon: 2 unit, garlic: 4 clove
2. 

   2

   Once water boils, add linguine to pot . Cook until al dente, ⏱️ 10 minutes . During the last minute of cooking, stir in spinach and let wilt. Reserve 1 cup cooking water, then drain linguine and spinach using a strainer . Set aside.

   linguine: 12 oz, spinach: 5 oz
3. 

   3

   Meanwhile, pat chicken breasts dry with a paper towel ; season all over with salt and a pinch of crushed peppercorns. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, ⏱️ 7 minutes per side. Transfer to a cutting board and let rest ⏱️ 5 minutes .

   chicken breasts: 24 oz, salt, olive oil: 1 tbsp (divided)
4. 

   4

   Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add garlic, 1½ tsp lemon zest, and 1 tsp crushed peppercorns. Cook, stirring, until fragrant, about ⏱️ 30 seconds . Stir in reserved lemon juice and half the reserved cooking water. Bring to a simmer, then remove from heat.
5. 

   5

   Thinly slice chicken once it has had 5 minutes to rest. Using tongs, toss linguine, spinach, and chicken into pan. Add butter and half the parmesan cheese , stirring to melt. Season with salt . TIP: Everything should be coated in a loose sauce—if dry, add more cooking water a little bit at a time.

   butter: 4 tbsp, parmesan cheese: ½ cup, salt
6. 

   6

   Divide pasta mixture between plates. Garnish with remaining Parmesan, remaining lemon zest, and any remaining crushed peppercorns (if desired—you may want to skip this for the kids).