Chicken with Lemon Basil Sauce

 

3 T. olive oil, divided

1 T. distilled white vinegar

1/4 (.4 oz.) packet ranch dressing mix (optional)

pasta, cooked al dente

2 (12.5-oz.) cans chunk chiken, drained

2 garlic cloves, chopped

2 T. fresh lemon juice

1 tsp. grated lemon zest

1 C. low-salt chicken broth

1 C. spinach (canned, fresh, or dehydrated)

1/2 C. chopped fresh basil or 1 T. dried basil

salt

pepper

 

In a small bowl, make a sauce for the pasta by whisking together 1 T. of the oil, the vinegar, and the ranch dressing mix (if using). Add to the cooked pasta and stir to combine. Set aside. Heat the remaining 2 T. olive oil in a wide, heavy skillet over medium-high heat. Add the chicken and sauté until browned. Add the chicken to the bowl of pasta. Leave the juices in the pan. In same skillet, reduce heat to medium, add the garlic to the pan and sauté for 2 minutes. Add the lemon juice and lemon zest. Stir until well blended. Add the chicken broth and spinach; simmer until reduced to sauce consistency, about 8 minutes. Stir in the basil and season to taste with salt and pepper. Spoon the warm sauce over the chicken and pasta and serve. You could also combine ingredients in a casserole dish, top with a little cheese and bake until heated through and cheese melted.