Crispy Chicken and Lemon Spaghetti

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

All-Purpose Flour

1 1/2 cups

Parmesan Cheese , grated

1 tsp

Ground Black Pepper

4

Tyson® Chicken Breasts , halved

2 Tbsp

Olive Oil

1.1 lb

Spaghetti

2 Tbsp

Butter

3 cloves

Garlic , minced

2 cups

Heavy Cream

2

Lemons , juiced

2 Tbsp

Fresh Parsley , chopped

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Mix together All-Purpose Flour (1/2 cup) , Parmesan Cheese (3/4 cup) , and Ground Black Pepper (1 tsp) .

Step 2

Coat Tyson® Chicken Breasts (4) in mixture and press to stick.

Step 3

Heat Olive Oil (2 Tbsp) in a non-stick pan over medium heat. Sear chicken breasts on each side, until golden brown and cooked through.

Step 4

Boil a pot of salted water and add the Spaghetti (1.1 lb) , cooking according to package directions. Drain and set aside.

Step 5

Add Butter (2 Tbsp) and Garlic (3 cloves) to a hot pan over medium heat. Cook until fragrant.

Step 6

Add Lemons (2) and let reduce by half. Pour in Heavy Cream (2 cups) and Parmesan Cheese (3/4 cup) . Bring to a simmer.

Step 7

Add the cooked spaghetti, Fresh Parsley (2 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Toss to coat.

Step 8

Serve pasta and sliced chicken on top. Garnish with additional parsley. Enjoy!