Tuesday, May 12, 2009

Family Food Faves

This is a "keeper!" A pretty pasta dish for summer.

Lemon Chicken Spaghetti
1 pound boneless skinless chicken breasts, cut into strips (I dice it)
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons 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 (I omitted)
In a large skillet, saute 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. Cook spaghetti according to package directions. 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. Yield: 6-8 servings.

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kristina said...

We had this for dinner tonight & it was a hit. Maddie wants to add this to our favorites list. Yum, yum!

kristina said...

Fixed this again a couple of nights ago, and Keenan threatened to eat 5 gallons of it!