This recipe is a wonderful spring or summer dish. The bright freshness of the lemon pasta compliments well with the spicy juiciness of the chicken and it is relatively simple and quick to make.
1 Lb Chicken Tenders
1 Tsp Garlic Powder
1 ½ Tsp Salt
1 Tsp Pepper
1 ½ Tbs Tony Chachere’s Creole Seasoning
1 Tbs Avocado Oil
8 Oz Uncooked Whole Wheat Spaghetti
2 Tsp Lemon Zest (Zest of ½ Lemon)
¼ Fresh Lemon Juice
¼ Cup Heavy Whipping Cream
½ Cup Part Skim Ricotta Cheese
¼ Cup Fresh Chopped Chives
¼ Cup Parmesan (Optional)
1 Cup reserved Pasta Water
So first you want to salt and oil your pasta water and set that to boil. You also want to measure out your pasta and set aside. Then you can prep your chicken. Season your chicken with garlic, salt, pepper, and Tony’s seasoning then set aside.
In a blender combine lemon zest, lemon juice, heavy cream and ricotta cheese. Blend that smooth and set aside.
Place pasta in the water to boil. Pour oil into a non stick skillet and heat on medium heat. Cook chicken at medium heat for 3-5 minutes on each side. When chicken is cooked halfway up the sides is when you flip them.
**You don’t want to continuously flip your chicken that will make them cook unevenly and dry them out. You want to touch the chicken as little as possible**
Once pasta is cooked measure out 1 cup of the liquid before draining the pasta and set both aside. Pour half of your pasta water and all of your lemon sauce into the bottom of your spaghetti pot and bring to a low simmer to thicken. Chop your chives and add those and your pasta to your sauce.
**If sauce doesn’t thicken and stick to pasta add in 1 tsp corn starch and cook that in to thicken mixture. If too thick add in small amounts of remaining pasta liquid**
Serve Pasta topped with parmesan and enjoy. Try them separate and then try them together to get the complete flavor profile.
Serving 1 Cup pasta 3 Oz Chickens
Fat 14.4 g
Sat Fat 5.7 g
Cholest. 79.1 mg
Sodium 2085 mg
Carbs. 36.5 g
Fiber 5 g
Sugar 1.5 g
Protein 27.8 g