Lemon Chicken Spaghetti Recipe

5 5 5
Lemon Chicken Spaghetti Recipe
Lemon Chicken Spaghetti Recipe photo by Taste of Home
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Lemon Chicken Spaghetti Recipe

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5 5 5
Publisher Photo
—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Originally published as Lemon Chicken Spaghetti in Country Woman March/April 2003, p44

Nutritional Facts

1 cup: 289 calories, 12g fat (5g saturated fat), 55mg cholesterol, 265mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 19g protein.

  • 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
  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.
Originally published as Lemon Chicken Spaghetti in Country Woman March/April 2003, p44

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Reviews forLemon Chicken Spaghetti

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NikNwo11 User ID: 8054203 214454
Reviewed Dec. 10, 2014 Edited Jun. 1, 2015

"Made it tonight and I will make it again!"

MY REVIEW
NikNwo11 User ID: 8054203 214453
Reviewed Dec. 9, 2014 Edited Jun. 1, 2015

"Made it tonight and I will make it again!"

MY REVIEW
polishweb User ID: 5119118 205366
Reviewed Mar. 23, 2013

"my family loves this recipe ."

MY REVIEW
twinmom1999 User ID: 5481737 84546
Reviewed Oct. 2, 2010

"This is so easy and so tasty! My whole family loves it, even my picky 11-year-olds."

MY REVIEW
legalprincess User ID: 5358117 46245
Reviewed Aug. 19, 2010

"One of the best recipes I've made. Whatever you do, do NOT leave out the grated lemon peel. It makes the entire recipe. I made it once with and once without. The second time wasn't as good. I'll definitely make it again, but I'll make sure I have a lemon around..."

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