Tuesday, April 7, 2009

Lemon Chicken Spaghetti Toss

Lemon Chicken Spaghetti Toss

From: Dine and Dish

5 green onions, chopped
2 cloves garlic, minced
2 Tbs. butter or margarine
2 Tbs. olive oil
1 1/2 lbs. boneless skinless chicken breasts, cubed
2 Tbs. lemon juice
3 Tbs. fresh parsley, minced
1 tsp. seasoned salt
1/2 tsp. lemon-pepper seasoning
1/2 lb. thin spaghetti

In a large skillet, saute onions and garlic in butter and oil until tender. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon pepper. (I think next time I will add in a little bit of chicken broth or reserved water from the pasta and maybe up the seasonings so they don't get washed out from the extra fluid, just because I would have liked a little bit "more" with the pasta, though it was still great the way it was) Saute for 15-20 minutes or until the chicken is done.

Meanwhile, cook spaghetti according to package directions; drain. Add to the chicken mixture and toss to coat.

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