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Lemon Chicken Spaghetti Recipe

Lemon Chicken Spaghetti Recipe

—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

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.