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Lemon Chicken with Spaghetti

Lemon Chicken with Spaghetti
Contributed by
Terry Miller

For a healthy and easy meal Lemon Chicken is perfect to cook, it only takes 20 minutes to cook and is light healthy and filling for everybody. Serves, 6-8 people


1 pound boneless skinless chicken breasts, cut into strips

2 green onions, chopped

2 garlic cloves, minced

2 tablespoons Crisco® Pure Olive Oil

1 cup chicken broth

1/2 cup heavy whipping cream

8 ounces uncooked thin spaghetti or angel hair pasta

1 cup frozen peas

1/2 cup chopped seeded tomatoes

1/2 cup shredded Parmesan cheese

2 tablespoon grated lemon peel

1/8 teaspoon lemon-pepper seasoning


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

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