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    Chicken & Spaghetti w/ Lemon Cream Sauce


    Source of Recipe


    Confections of a Foodie Bride


    List of Ingredients


    • 1/2 lb Thin Spaghetti
    • 1 Tbsp olive oil
    • 2 chicken breasts
    • Salt
    • Fresh ground black pepper
    • 2 Tbsp butter
    • 1 clove garlic
    • 1 lemon, juiced and zested
    • 1/2 cup heavy cream
    • 1/2 cup milk
    • 1/4 cup finely grated Parmesan, plus more for garnish
    • 1/8 tsp white pepper
    • Handful of parsley, chopped, plus more for garnish


    Instructions


    1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return pasta to the pot.
    2. Heat olive oil over medium heat. Pound chicken breasts to even thickness. Season with salt and pepper and cook through, 5-6 minutes each side. Remove from pan and let rest for 5 minutes. Slice or shred chicken, as desired. Add to the pasta.
    3. Add butter to the pan and melt. Add garlic and cook until fragrant, about a minute. Add lemon zest, cream, milk and heat through. Stir in Parmesan cheese, lemon juice, and white pepper. Cook 2-3 minutes, until very hot and slightly thickened.
    4. Pour sauce over pasta and toss. Let sit 5 minutes, add parsley, and toss again, adding a splash of pasta water if the sauce has thickened too much. Divide between bowls and serve topped with additional Parmesan and parsley.


    Final Comments


    Yields 4 servings
    Source: Confections of a Foodie Bride

    Nutritional Information
    Calories: 501.7 | Fat: 24.8 | Fiber 6.3
    WW Points: 11
 

 

 

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