My tweaked up Lemon Spaghetti with Chicken
Half a pound spaghetti pasta
For the sauce:
1/2 Cup Olive Oil (I use extra light)
Juice of 1 lemon
sea salt to taste
freshly ground black pepper to taste
1/4 Cup fresh basil, chopped (more if you like it)
1/3 Cup freshly grated Parmesan cheese
(more for topping)
For the Chicken:
3-4 Boneless, skinless chicken breasts, pounded to 1/2 thick
2 Tsp. Garlic Pepper Seasoning
3 Tbsp. Olive Oil
half a lemon
1 large bag pre-cut fresh spinach ( usually enough for 4 people)
1.Cook the pasta according to directions on box, reserve 1/4 Cup of the pasta water before draining.
2. Meanwhile, place all sauce ingredients in a large bowl (not stainless steel). Whisk to combine.
3. While your pasta is cooking, heat olive oil in a 10'' skillet with a lid. Add chicken and season with garlic pepper. Cook 4-5 minutes on both sides, until cooked through, with the lid on. Squeeze lemon juice over the pieces of chicken and replace lid, cook another 30 seconds or so. Add spinach to pan and saute until just wilted.
4. Toss the drained pasta in the sauce until coated (I've found tongs work great!)
5. Put a serving of the pasta on plates, top with spinach and a piece of the chicken on the side. Sprinkle a bit more Parmesan cheese on top if you want. Enjoy!
Pairs Well With
I got the initial recipe from a Giada DeLaurentis cookbook, but I found it just wasn't enough for me. So I added a bit here and changed a bit there, and it's one of my favorite things now!