Description
A delicious lemon herb chicken spaghetti recipe that combines tender chicken, fresh tomatoes, and aromatic basil.
Ingredients
Scale
- 8 oz (227 g) spaghetti, high-quality durum wheat recommended
- 1 lb (454 g) chicken tenders, boneless, skinless
- 2 tbsp (30 ml) extra virgin olive oil
- 2 cups (300 g) diced tomatoes
- ½ cup (15 g) fresh basil, chopped
- 3 cloves garlic, minced
- 2 tbsp (30 ml) lemon juice, fresh
- Salt and pepper, to taste
- Parmesan cheese, grated, optional for garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Before draining, reserve one cup of pasta water for later use. Drain pasta and set aside.
- Step 2: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat chicken tenders dry and season with salt and pepper. Add chicken to the hot skillet and cook about 5-7 minutes per side until browned and no longer pink inside. Use a cooking thermometer to ensure internal temperature reaches 165°F (74°C). Remove chicken and keep warm.
- Step 3: In the same skillet, add minced garlic and cook for 30 seconds, stirring constantly to avoid burning. Add diced tomatoes and cook, stirring occasionally, for 3-4 minutes until tomatoes soften and release juices.
- Step 4: Return cooked chicken to the skillet and add drained spaghetti, chopped fresh basil, and 2 tablespoons lemon juice. Toss to combine thoroughly. If the mixture seems dry, gradually add reserved pasta water one tablespoon at a time until desired sauce consistency is achieved.
- Step 5: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately, garnished with fresh basil or grated Parmesan cheese if desired.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day. Keep away from heat and direct sunlight.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly to 165°F (74°C) before serving.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- For better crust on chicken, pat tenders dry with paper towels before seasoning and cooking.
- Add garlic just 30 seconds before the tomatoes to prevent burning and bitterness.
- Use reserved pasta water to loosen the sauce, adding one tablespoon at a time until desired consistency is reached.
- If chicken is underseasoned, sprinkle a bit more salt and pepper during cooking for even flavor distribution.
- To prevent spaghetti from sticking, toss briefly with a splash of olive oil after draining.
- Reheat leftovers thoroughly in a skillet or microwave until the internal temperature reaches 165°F (74°C). Add reserved pasta water or a splash of olive oil if needed to maintain sauce consistency.
- Serve alongside garlic bread or gluten-free rolls for a complementary side.
- Pair with fresh arugula salad dressed with lemon vinaigrette or steamed vegetables for a balanced meal.
- Garnish with additional Parmesan cheese or fresh basil leaves.
- A squeeze of extra lemon juice or drizzle of olive oil can brighten flavors just before serving.
- Substitute gluten-free pasta of choice to accommodate gluten sensitivity or dietary preference.
- Add vegetables such as spinach, zucchini, or bell peppers during sautéing for added nutrition and texture.
- Use fresh or dried herbs; fresh basil and parsley are preferred for optimal flavor, but dried herbs can be used in smaller amounts.
- For a pasta bake, transfer the combined ingredients to a baking dish, top with cheese, and bake until golden and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified