Lemon Spaghetti with Chicken

Lemon Spaghetti with Chicken

Tired of the usual tomato based spaghetti dishes. This is a delicious alternative to the same old same old pasta.

Servings: 4

2/3 pound Spaghetti, Thin Spaghetti, or Linguini,
2 2/3 tablespoons margarine
2/3 pound boneless, skinless chicken breasts, cut into bitesize
1 1/3 12-ounce cans low-sodium chicken broth
2/3 cup water
2/3 cup freshly squeezed lemon juice
1 1/3 tablespoons honey
1 1/3 teaspoons finely grated lemon peel
2 2/3 tablespoons chopped fresh rosemary
1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste
Melt margarine in a large, heavy saucepan over medium
heat. Add chicken and brown until cooked through, about
4-5 minutes. Remove chicken from pan.

Add remaining ingredients to pan, except spaghetti. Bring
mixture to a boil and add spaghetti. Reduce heat, cover and
simmer for about 10 minutes, stirring occasionally.

Meanwhile, cut chicken into 2 × 1/4-inch strips. Add to the
spaghetti mixture. Cover and simmer 5 minutes, stirring
occasionally. Serve immediately.

Tip: we tried this using Real Lemon. You definitely want to use a real lemon and the zest from it. There is no substitute.


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