Lemon Herb Chicken Spaghetti
This easy recipe combines tender, lemon and herb chicken with fresh tomatoes and olive oil for a light and flavorful pasta dish.
Servings: 6 servings
Ingredients
For the Pasta
- 1 pound spaghetti
- 2 large tomatoes diced
- 1/2 cup fresh basil leaves chopped
- 2 teaspoons minced garlic about 2 cloves
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt plus more for pasta water
- 1/2 teaspoon black pepper
For the Chicken
- 2 pounds chicken tenders
- 1 tablespoon olive oil
- 1/4 cup lemon juice
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
Instructions
- Bring a large pot of salted water to a boil. Cook 1 pound spaghetti according to package directions until al dente. Drain and set aside.
- While the pasta cooks, dice 2 large tomatoes and place them in a large mixing bowl. Roughly chop 1/2 cup fresh basil leaves and add to the tomatoes along with 2 teaspoons minced garlic, 1/4 cup extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and let sit to allow flavors to meld.
- Season 2 pounds chicken tenders evenly on both sides with 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/4 teaspoon salt.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken to the skillet and sear for 2 minutes per side.
- Reduce heat to medium. Drizzle 1/4 cup lemon juice directly over the chicken. Continue to cook for an additional 5 to 6 more minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Toss the cooked spaghetti with the tomato-basil mixture. Serve the chicken tenders over or alongside the fresh tomato basil spaghetti. Spoon any extra lemony pan juices over the chicken for extra flavor.
Nutrition
Serving: 1serving
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