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Lemon Chicken Spaghetti




Source of Recipe


RC



1 lb. boneless, skinless chicken breasts, cut into strips

2 green onions, chopped

2 garlic cloves, minced

2 tblsp. olive oil

1 cup chicken broth

1/2 cup heavy whipping cream

8 oz. uncooked thin spaghetti or angel hair pasta

1 cup frozen peas

1/2 cup chopped seeded tomatoes

1/2 cup shredded Parmesan cheese

2 tblsp. grated lemon peel

1/8 tsp. lemon pepper seasoning

In large skillet, saute chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken and keep warm. Add the broth to skillet, bring to a boil, cook until reduced by half. Reduce heat, add cream, cook and stir for 5 minutes. Cook spaghetti. Add peas, tomatoes, Parmesan cheese and chicken to the cream mixture, heat through. Drain spaghetti, toss with chicken mixture. Sprinkle with lemon peel and lemon pepper.

6-8 servings