Lemon Spaghetti
Description
An incredibly bright, one-pot style dinner that offers a perfect balance of protein, carbs, and fresh vegetables—a lifesaver when the bells are silent for just an hour. This recipe combines tender chicken and a colorful mix of julienned carrots, potatoes, and snappy green beans tossed with al dente spaghetti. The magic is in the sauce: a zesty, vibrant lemon dressing that lightens the entire dish, making it flavorful yet not heavy. The result is a nutritionally complete and refreshingly simple meal that's quick to prepare and even quicker to clean up, proving that fast doesn't have to mean boring.
- Cook Time: 30 mins
- Servings: 6-8
Ingredients
- 2 lemons (juice and zest)
- 3 pounds of chicken breast
- 2 boxes of spaghetti
- 1 cup heavy cream
- 1/2 cup (1 stick) butter
- 1 Tbsp olive oil
- 1 Tbsp oregano
- 1 tsp parsley
- 1 tsp pepper
- 1tsp pink salt
- 5 carrots
- 2 potatoes
- 1 yellow onion
- 2 cups green beans
- crushed red pepper to taste
Instructions
- Step 1- Peel and julienne carrots and potatoes
- Step 2- Mix carrots, potatoes, and green beans in oil, salt, and pepper
- Step 3- Put vegetables on cookie sheet and bake at 415F
- Step 4- Boil pasta, drain, set aside
- Step 5- Season chicken breast with salt and pepper, brown both sides in pan
- Step 6- Chop onion and add to pan with chicken breast, cook until onion is caramelized
- Step 7- Transfer chicken and onion onto vegetable cookie sheet, bake until done
- Step 8- In the same pan as the chicken breast and onion was cooked, add butter, cream, lemon zest, and juice from lemons
- Step 9- Add spices to taste
- Step 10- Plate pasta, cooked chicken breast, and veggies, drizzle sauce over, and serve