Creamy Lemon Chicken with Noods

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

• ½ cup flour

• ½ tsp salt and pepper

• 6 boneless, Skinless Chicken Thighs

• 3 tablespoons olive oil

• 12 ounces egg noodles

• 4 garlic cloves, minced

• ⅓ cup dry white wine

• ¾ cup heavy cream

• ½ lemon, zested and juiced

• 4 cups spinach, packed

• ½ cup grated Parmesan

• 4 tablespoons (½ stick) butter, melted

• 3 tablespoons minced fresh parsley

Directions

1. Combine the flour , salt , and pepper .

2. Season both sides of the chicken with salt and pepper , then dredge in the flour .

3. Heat the olive oil in a large pan over medium high heat, then add the chicken and cook through, 4 min per side. Cook the noodles in the meantime.

4. Back in the pan, cook the garlic for a minute.

5. While stirring the garlic , pour in the wine and scrape the bits off the bottom. Let the wine reduce for one minute.

6. Pour in the cream , lemon juice and half the grated zest and a pinch of salt and pepper . Cook until the sauce has thickened, 2 to 3 minutes.

7. Reduce the heat to low and drop in the spinach and the Parmesan , stirring until the spinach starts to wilt.

8. Let the sauce reduce way down, 15-20 minutes. Return the chicken to the pan and let it cook for 2-3 minutes to warm the chicken through.

9. Sprinkle on the remaining lemon zest . Turn off the heat.

10. Drain the pasta , then add the melted butter , parsley , and a pinch of salt and pepper .

11. Pile the noodles into wide bowls, and top with the chicken and a drizzle of cream sauce .