Cube chicken thighs into bite-size pieces. Add to a pan with a little olive oil, sea salt, and white pepper. Cook over medium/medium-high heat until cooked through.
Cook the pasta noodles to "al-dente" according to package instructions, and Avoid over-cooking the noodles as this could make them mushy when mixing the ingredients together.
Once the pasta is done cooking, reserve 1/4 cup of the pasta water and strain the rest out. Add the pasta back into the pot with the 1/4 cup of pasta water.
To the cooked pasta add the cooked chicken, baby spinach, juice of 2 lemons, salt, black pepper, and olive oil. Use tongs to combine all of the ingredients. Place a lid on the pot and allow the heat from the pasta to wilt the spinach. If needed, place back on the stove over low heat for a few minutes to help the spinach wilt.
Once the spinach is wilted to your liking, taste the pasta and assess if you would like to add the third lemon, or more salt or pepper.
Plate the pasta, and garnish with a drizzle of olive oil, a sprinkle of salt, and a little more cracked black pepper to taste.
Enjoy!
