Wednesday, August 25, 2010

Lemon Chicken Spaghetti

Adapted from Rachel Ray
Lemon Chicken Spaghetti
Makes 4 Servings
16 oz. chicken, diced cooked in salt and pepper
8 oz. spaghetti
1 tbsp olive
2 tsp minced garlic
½ tsp red pepper flakes
Zest/juice of 1 lemons
3 tbsp heavy cream
¼ cup parmesan, divided
½ cup basil, finely diced

Cook diced chicken in a medium-sized pan sprayed with nonstick cooking spray over medium heat. Cook pasta according to instructions. Reserve ½ cup cooking water. Heat olive oil, garlic, red pepper, lemon zest and juice and heavy cream. Str for 2-3 minutes. Add 2 tbsp parmesan and ¼ cup basil. Stir for 1-2 minutes. Add pasta and cooking water. Stir for 3-4 minutes. Divide into four servings, add four ounces chicken to each, and top with remaining parmesan and basil.

Nutritional Information: 431 calories, 39 carbs, 12 fat grams and 39 protein grams.

Review: This one was great! The zest made it super powerful and lemony, and the spice helped add to that so flavor wasn’t an issue. I will say that after reheating it wasn’t as creamy as the cream kind of stuck to the noodles, but I still liked it. Next time, I’m going to try a smaller noodle and call it Lemon Chicken Penne or whatever – this will reheat better – no doubt. I will definitely make this recipe again.

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