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Photo:Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
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The Simple Skillet Dinner Winner That My Mom Taught Me and I Can’t Live Without
I grew up with the good fortune of having an amazing cook for a mom. She was entirely self-taught and—while everyone who ate at our house raved about her delicious meals—her endgame wasn’t about being an amazing cook. It was about making a dinner that tasted good, didn’t take too long and was achievable for anyone! Basically, she was just a normal working mom who wanted to feed her family healthy meals, and she just happened to be really, really good at it.
I learned so much from hanging in the kitchen with my mom. But the lessons that stuck with me were all about timing, shortcuts and producing as few dishes to clean up as possible. She was a master of throwing an easy weeknight dinner together that tasted good enough to be a weekend dinner-party meal. One such example was a simple garlicky pasta dish that was an all-in-one meal. It had protein from chicken (or shrimp if we were feeling fancy!), whole grains from the pasta, and a serving of veggies from lots of wilty spinach—all topped with Parmesan cheese for good measure. The night we first made it, it became an instant favorite. My mom wrote it down on a recipe card with the title “Devon’s Favorite Pasta” to add to a recipe book she was making for me to take to college. It remains in my regular dinner rotation to this day. Here are the best tips this recipe taught me that are the keys to making a delicious and easy weeknight dinner.
1. Use as Few Pans as Possible
When my dad wasn’t traveling for work, he was in charge of doing the dishes (another lesson from my mom I continue to use in my life—if I cook, you clean) so this rule doesn’t necessarily apply if you aren’t the one doing the dishes. But when you are, this rule is key. Don’t use any more pans than you have to. In this recipe, that means you cook the protein, veggies and sauce all in one skillet. Then, just add the cooked pasta to the same skillet, toss it all together and dinner is ready.
Our 30 Best Sheet-Pan Dinners
2. Use Quick-Cooking Ingredients
You can’t make dinner fast if your ingredients don’t cook fast. So choose things that are quick-cooking, or take shortcuts to make them quick-cooking. In this recipe, that includes:
Our 30 Most Popular 30-Minute Dinner Recipes
3. Choose Just a Few Flavor-Packed Ingredients
16 3-Ingredient Dinners for a Simple, Healthy Night
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients8ouncesgluten-free penne pastaorwhole-wheat penne pasta2tablespoonsextra-virgin olive oil1poundboneless, skinless chicken breastorthighs, trimmed, if necessary, and cut into bite-size pieces¾teaspoonsalt¼teaspoonground pepper4clovesgarlic, minced1cupdry white wine2teaspoonslemon zest¼cuplemon juice⅓cupunsalted butter,cubed4tablespoonsgrated Parmesan cheese, divided10cupschopped fresh spinach
Cook Mode(Keep screen awake)
Ingredients
8ouncesgluten-free penne pastaorwhole-wheat penne pasta
2tablespoonsextra-virgin olive oil
1poundboneless, skinless chicken breastorthighs, trimmed, if necessary, and cut into bite-size pieces
¾teaspoonsalt
¼teaspoonground pepper
4clovesgarlic, minced
1cupdry white wine
2teaspoonslemon zest
¼cuplemon juice
⅓cupunsalted butter,cubed
4tablespoonsgrated Parmesan cheese, divided
10cupschopped fresh spinach
Directions
Bring a large pot of water to a boil; add 8 ounces pasta and cook according to package directions. Reserve ½ cup of cooking water; drain the pasta and set aside.
Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Add chicken pieces, ¾ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally, until an instant-read thermometer inserted in thickest portion registers 165°F, 5 to 7 minutes. Add minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in 1 cup wine, 2 teaspoons lemon zest and ¼ cup lemon juice; bring to a simmer over medium-high heat, stirring occasionally. Add cubed butter and 1 tablespoon Parmesan; cook, whisking constantly, until the sauce is creamy and emulsified, about 2 minutes. Add ¼ to ½ cup pasta water; cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
Stir in chopped spinach and the cooked pasta. Cook over medium heat, stirring occasionally, until the spinach is wilted and bright green, about 5 minutes. Divide among 4 plates; top with the remaining 3 tablespoons Parmesan.
Nutrition InformationServing Size: 2 cupsCalories 493, Fat 28g, Saturated Fat 12g, Cholesterol 107mg, Carbohydrates 26g, Total Sugars 1g, Added Sugars 0g, Protein 29g, Fiber 3g, Sodium 648mg, Potassium 710mg
Nutrition Information
Serving Size: 2 cupsCalories 493, Fat 28g, Saturated Fat 12g, Cholesterol 107mg, Carbohydrates 26g, Total Sugars 1g, Added Sugars 0g, Protein 29g, Fiber 3g, Sodium 648mg, Potassium 710mg
Serving Size: 2 cups
Calories 493, Fat 28g, Saturated Fat 12g, Cholesterol 107mg, Carbohydrates 26g, Total Sugars 1g, Added Sugars 0g, Protein 29g, Fiber 3g, Sodium 648mg, Potassium 710mg
Recipe Updates
Updated January 2025
Frequently Asked QuestionsIf you have leftovers, store them in one airtight container or divide them up if you want to take some to work the next day. They’ll be good in the refrigerator for up to 3 days. When reheating, use a skillet or microwave. If the sauce is too thick, try adding a tablespoon of water.Absolutely! If you want to substitute the penne with another shape, go with a short-shaped pasta such as shells, bow ties or fusilli. For the best al dente results, be sure to follow the cooking instructions on the box, as different pasta shapes and brands may require different cooking times.Of course, we encourage you to have some fun with this recipe. In addition to the spinach, a few suggestions include adding sliced bell peppers in various colors, broccolini or your favorite mushrooms. Naturally, this will add to the prep and cooking time.We would add a salad like ourButter Lettuce Salad,Chopped Cucumber & Tomato Salad with Lemonor aGreek-inspired salad with edamame. Plus, some good bread or rolls.
Frequently Asked Questions
If you have leftovers, store them in one airtight container or divide them up if you want to take some to work the next day. They’ll be good in the refrigerator for up to 3 days. When reheating, use a skillet or microwave. If the sauce is too thick, try adding a tablespoon of water.
Absolutely! If you want to substitute the penne with another shape, go with a short-shaped pasta such as shells, bow ties or fusilli. For the best al dente results, be sure to follow the cooking instructions on the box, as different pasta shapes and brands may require different cooking times.
Of course, we encourage you to have some fun with this recipe. In addition to the spinach, a few suggestions include adding sliced bell peppers in various colors, broccolini or your favorite mushrooms. Naturally, this will add to the prep and cooking time.
We would add a salad like ourButter Lettuce Salad,Chopped Cucumber & Tomato Salad with Lemonor aGreek-inspired salad with edamame. Plus, some good bread or rolls.
EatingWell.com, October 2018
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Hilary Meyer,
Jan Valdez,
Carrie Myers, M.S.,
andLinda Frahm
Linda Frahm
