This spaghetti dish is one of the first I successfully cooked from scratch. Up until then I had made some ok attempts and had a love hate relationship with boxed and bagged foods. Prepackaged foods were easy and nearly fool proof, but lacked flavor and had way too much junk in them. I wanted something better.
This was it.
I still to this day make this meal nearly once a week. It makes an excellent lunch but also serves as really nice lighter supper.
I'm going to post the recipe as I made it for years, but now that the kids are hitting their teenage years I have to double it. It doubles quite successfully and is still just as delicious.
Lemon Chicken Spaghetti Toss
2 green onions, chopped separating the green tops from the lighter white bottoms
2 cloves garlic, minced
2 Tbls. butter
2 Tbls. olive oil
1 lb. chicken breasts, sliced thinly
3 Tbls. lemon juice
1 Tbls. dried parsley
1 tsp. seasoned salt
1/2 tsp. lemon pepper seasoning
8 oz. thin spaghetti
In a large pot, cook spaghetti noodles according to the package directions.
Meanwhile, in a large skillet, saute the chicken, green onion bottoms (the white part)and garlic in butter 4-5 minutes or until onions are tender and chicken is nearly cooked through.
Add the lemon juice, seasoned salt, lemon pepper and parsley to the skillet. Cover and cook on med-low heat for 15 minutes (the spaghetti noodles should be done about the same time).
Drain spaghetti. Add to the chicken mixture in the skillet. Toss to coat.
Top each serving with the remaining green onion tops.
This is also very good with Parmesan cheese sprinkled on top.
For more great recipes visit Tasty Tuesdays, Create Link Inspire, Totally Talented Tuesday, and Hearth and Soul.