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© Meredith Corporation. All rights reserved. Used with permission.
For marinade, in a small bowl, combine lemon peel, lemon juice and 2 tablespoons garlic. Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 30 minutes, turning bag occasionally.
Preheat oven to 375°F. Drain chicken, discarding marinade. Sprinkle chicken with black pepper and 1/8 teaspoon salt. Place chicken in a shallow roasting pan. Roast about 40 minutes or until an instant-read thermometer inserted into inside thigh muscle registers 165°F. When cool enough to handle, remove meat from the bone and shred or cut into bite-size pieces.
Cook pasta according to package directions; drain. Meanwhile, place dried tomatoes in a small bowl; pour enough hot water over tomatoes to cover and let stand until tomatoes are softened. Cut softened tomatoes into thin bite-size strips.
For pesto, in a small skillet, cook pine nuts over medium heat for about 3 minutes or until toasted, stirring often; set aside to cool. In a food processor, combine basil, pine nuts, oil, 2 tablespoons Parmesan, and 1 tablespoon garlic. Cover and process until smooth.
In a large skillet, heat broth over medium heat until boiling. Add spinach; cook and stir about 1 minute or until spinach starts to wilt. Add chicken, crushed red pepper, and 1/8 teaspoon salt. Cook about 2 minutes more or until spinach is completely wilted. Stir in cooked pasta, pesto and dried tomatoes. Cook about 5 minutes or until chicken is heated through (165°F). Sprinkle with 4 teaspoons Parmesan.