Lemon Pasta with Chicken, Peas, and Spinach

Ingredients:

• 450 g of vegetable penne pasta (feathers)
• 4 boneless, skinless chicken breasts
• 5 tbsp. l. olive oil
• 3 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 0.5 cup freshly squeezed lemon juice
• 1.5 cups trimmed and chopped sugar snap peas
• 300 g frozen green peas
• 3 cups spinach
• 3 tbsp chopped basil
• 3 tbsp chopped parsley + extra for serving

Preparation:

1. Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook until al dente, 8-10 minutes. Set aside 1/4 cup of the cooking liquid and discard the rest.
2. Season the chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken until the internal temperature reaches 165°F (72°C), about 5 minutes per side. Remove the chicken and shred into strips.
3. Add 1 tablespoon of olive oil to the same skillet. Add the garlic and shallots, season with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook for 2 minutes. Add the pasta water and frozen sugar snap peas. Cook until the sugar snap peas are tender, another 2 minutes.
4. Add the cooked pasta, spinach, shredded chicken, chopped basil, chopped parsley, and the remaining 2 tablespoons of olive oil. Mix all ingredients together, season with salt and pepper to taste, and sprinkle with parsley leaves. Serve immediately.