This dish does not use beef.  Instead, it uses our secondary ingredient of choice: Chicken.  We like chicken from time to time as well.  The lemon is a refreshing element to the recipe that makes it great for any occasion.

*adapted from delish.com

Ingredients

1 tbsp extra virgin olive oil
1 lb chicken breasts, cut into bite sized pieces
Salt and pepper
12 oz angel hair pasta
1/4 c butter
2 cloves minced garlic
1/2 onion (white or red), chopped
2 lemons
Pinch of red pepper flakes
3 c baby spinach
1/4 c Parmesan

Procedure

1. Heat olive oil in large skillet.  Add cut up chicken and season with desired amount of salt and pepper.  Cook until 165 degrees and no longer pink inside.

2. At the same time, bring a large pot of water to a boil.  Add pasta and cook according to directions on box.  Reserve 1 cup of water before draining, once pasta is cooked.  Set aside.

3. Transfer cooked chicken to clean plate and use same skillet to melt butter.  Once melted, add garlic and onions. Cook until soft and then squeeze in juice from both lemons.  Stir in red pepper flakes.  Add 1/4 cup of reserved pasta water.

4. Return chicken back to skillet and then add spinach, tossing gently until wilted.

5. Add angel hair pasta to skillet and toss to combine it all.  Can add more of the reserved past water if desired at this point.

6. Plate and then top with Parmesan.