Presented by EatingWell

Ingredients

 2 tablespoons extra-virgin olive oil

1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces

1 cup diced red bell pepper

½ teaspoon salt

½ teaspoon ground pepper

4 cloves garlic, minced

½ cup dry white wine

1 teaspoon cornstarch

1 medium lemon, zested and juiced

10 cups lightly packed baby spinach

8 teaspoons grated Parmesan cheese

Directions

Step 1

Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt, and pepper; cook, stirring occasionally until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan