Za'atar Lemon Chicken Pasta

• •1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• •2 tablespoon za'atar
• •1 large lemon, zested and juiced (about 3 tablespoons juice)
• •0.8 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •3 tablespoon olive oil, divided
• •12 oz penne pasta
• •4 cloves garlic, minced
• •1.5 cup cherry tomatoes, halved
• •5 oz baby spinach
• •0.8 cup chicken broth
• •0.3 cup fresh parsley, chopped, for garnish
• • to taste Parmesan cheese, grated, for serving (optional)

Instructions

1. 1

   In a medium bowl, combine the chicken pieces with za'atar, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare other ingredients.

2. 2

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1.5 cups of the pasta cooking water. Drain the pasta and set aside.

3. 3

   While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer (you may need to do this in two batches to avoid overcrowding). Cook for 4-6 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. 4

   Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

5. 5

   Add the halved cherry tomatoes to the skillet. Cook for 3-5 minutes, stirring occasionally, until they begin to soften and burst slightly.

6. 6

   Pour in the chicken broth and fresh lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the baby spinach and cook until just wilted, about 1-2 minutes.

7. 7

   Return the cooked chicken to the skillet. Add the drained penne pasta. Toss everything together to combine. Add 0.5 cup of the reserved pasta water, stirring until a light sauce forms and coats the pasta. Add more pasta water, a splash at a time, if needed, to reach your desired consistency.

8. 8

   Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Garnish with fresh chopped parsley and serve immediately, with grated Parmesan cheese on the side if using.

Chef's Tips

• 💡Don't overcrowd the skillet when cooking the chicken; cook in batches if necessary to ensure even browning and prevent steaming.
• 💡Reserving pasta water is crucial! It helps create a silky sauce that emulsifies with the other ingredients, binding the dish together beautifully.
• 💡Adjust the amount of lemon juice to your preference; some like it tangier than others. Always taste and adjust.
• 💡For an extra layer of flavor, consider adding a pinch of red pepper flakes with the garlic for a subtle kick.