1 lb. chicken cutlets
Salt and pepper
1 tsp. olive oil
1 shallot, minced
2 garlic cloves, minced
2 cups whipping cream
5 oz. baby spinach or arugula, thoroughly washed
1 container grape tomatoes, halved
1 lb. hot cooked farfalle (bowtie) pasta
Freshly grated Parmesan cheese
1. Sprinkle chicken cutlets with salt and pepper. Cook in a large nonstick skillet or grill pan 3 to 4 minutes on each side or until done. Cut into thin strips.
2. Sauté minced shallot and garlic in hot oil in large skillet until tender. Pour whipping cream into skillet; cook, stirring constantly, until cream is slightly thickened. Stir in zest from 2 lemons and juice from 3 lemons. Add in baby spinach, tomato halves, chicken strips, and pasta; cook until thoroughly heated. Sprinkle with freshly grated Parmesan cheese just before serving.