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Lemon Chicken Spaghetti

 Lemon Chicken Spaghetti
—Taste of Home Test Kitchen, Greendale, Wisconsin
6-8 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 8 ounces uncooked thin spaghetti or angel hair pasta
  • 1 cup frozen peas
  • 1/2 cup chopped seeded tomatoes
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoon grated lemon peel
  • 1/8 teaspoon lemon-pepper seasoning


  • In a large skillet, saute the chicken, onions and garlic in oil until
  • chicken is no longer pink. Remove chicken with a slotted spoon; keep
  • warm. Add broth to the skillet; bring to a boil and cook until
  • reduced by half. Reduce heat; add cream. Cook and stir for 5
  • minutes.
  • Cook spaghetti according to package directions. Add the peas,
  • tomatoes, cheese and chicken to the cream mixture; heat through.
  • Drain spaghetti; toss with chicken mixture. Sprinkle with lemon peel
  • and lemon-pepper. Yield: 6-8 servings.

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Lemon Chicken Spaghetti (continued)

Nutritional Facts: 1 serving (1 cup) equals 289 calories, 12 g fat (5 g saturated fat), 55 mg cholesterol, 265 mg sodium, 26 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.