Lemon Angel Hair with Chicken and Spinach

1 pound angel hair pasta

2 tablespoons extra virgin olive oil

4 cloves of garlic, minced

1/2 teaspoon crushed red pepper

2 lemons, juiced and zested

3/4 cup half and half

1 cup Parmesan, grated or shredded, divided

2-3 cooked chicken breasts, cut into chunks (I use rotisserie chicken from Costco)

1-2 cups baby spinach, stems removed

Bring a pot of water to a boil. Salt the water well, and add pasta.

Meanwhile, heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half and half, and a ladle of the pasta water to the garlic oil mixture. Raise the temperature to medium and cook until the sauce begins to bubble. Drain the pasta, but DO NOT RINSE. Add the pasta, lemon zest, and 1/2 cup Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese.

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