Lemon Angel Hair with Chicken and Spinach

Source: a quick google search led me here, after a different blog I had originally seen it on via Pinterest ended up conking out on me - apparently it's a popular recipe on the interwebs

Ingredients:
1/2 lb angel hair pasta
4 cloves of garlic (diced, only because my garlic press broke on the first clove)
1/2 teaspoon crushed red pepper (I cut this down by half)
Perfect Chicken, cut into chunks (I'm not exactly sure what "Perfect Chicken" is - I'm sure I could have googled it, too, but instead I just seasoned a chicken breast with salt and pepper, cut it into chunks, and browned it in a bit of oil on the stovetop.  It was delicious, and perfect enough for me.)
2 lemons, zested and juiced (I used ~ 4 Tablespoons of fresh lemon juice that I had frozen in ice cube trays in the freezer)
3/4 cup half-and-half (I used a handy substitution trick I found here: melt 1 Tablespoon butter and add enough milk to make it 1 cup.  Bam.)
1 cup Parmesan, grated (or shredded) (I'm very un-gormet and used the canned stuff, which was just fine by me)
1 cup baby spinach, stems removed
3 Tablespoons extra virgin olive oil (I just used regular vegetable oil - again, un-gormet)

Directions:
Bring a pot of water to a boil. Meanwhile, heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). When the water in your pot is boiling, add pasta - remember Angel Hair doesn't take very long to cook, so don't add it too early*.

To the skillet with the oil-garlic mixture add lemon juice, half-and-half, and a ladle of the pasta water. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - do not rinse. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

*Side note: If your pasta is cooking too quickly, just take the pot off the heat, but leave the pasta in the hot water. The pasta will continue to cook, just at a slower pace.

Servings: 4

Note:
I was blessed with a dozen fresh lemons straight from Arizona one week at church.  I came home with all kinds of ideas in my head for what to do with them: lemon bars, lemonade, lemon pie.  And then I started searching for savory dishes that had lemon.  I found this and knew I had to give it a try.  Oh boy oh boy!  It was delish!  I actually doubled it for a Sunday dinner when two of my sisters were visiting.  I was a little worried it wouldn't be saucy enough for Gregg's liking, but he loved it enough to eat the leftovers for lunch for the next two days.  We all loved it.