Lemon Chicken Spaghetti

By Johanna

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into strips
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 tbsp. olive oil
• 1 c. chicken broth
• 1/2 c. heavy whipping cream
• 8 oz. uncooked thin spaghetti or angel hair pasta
• 1 c. frozen peas
• 1/2 c. chopped seeded tomatoes
• 1/2 c. shredded Parmesan cheese
• 2 tbsp. grated lemon peel
• 1/8 tsp. lemon-pepper seasoning

Preparation

Step 1

1. 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 skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 min.

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.