 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Ingredients:
1 pound boneless skinless chicken breasts, cut into strips |
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 |
Directions:
1. In a large skillet, saute the 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.
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. Yield: 6-8 servings.
|
|