Best 7 Lemon Chicken Spaghetti Recipes

LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
• Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
• Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
• Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
• Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
• Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
• Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
• Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
• Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
• Pour the sauce over the squash. Serve immediately.
• Enjoy!

LEMON CHICKEN SPAGHETTI

Steps:

• 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., 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 zest and lemon pepper.

LEMON CHICKEN SOUP WITH SPAGHETTI

Steps:

• In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
• Add the carrots and simmer until tender, about 5 to 8 minutes.
• Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
• *Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

LEMON CHICKEN SPAGHETTI TOSS

Steps:

• In a large skillet, saute onions& garlic in butter& oil until tender.
• Stir in the chicken, lemon juice, parsley, seasoned salt& lemon-pepper.
• Saute for 15-20 min or until chicken juices run clear.
• Meanwhile, cook spaghetti according to package directions; drain.
• Add to chicken mixture& toss.

CAJUN-LEMON CHICKEN SPAGHETTI

Steps:

• Saute onions and garlic in butter and oil.
• Add chicken and seasonings and lemon juice, stir well.
• Simmer on med-low for 20 minutes, until juices run clear.
• There should be a slight sauce, but not too much liquid.
• Add chicken to spaghetti.
• Deglaze pan with white wine- allow to reduce so the finished product isn't too liquidy.
• Add the wine reduction to the chicken and spaghetti and toss well.
• Serve with parmesan cheese (optional).

LEMON-ROSEMARY SPAGHETTI WITH CHICKEN

Steps:

• Melt margarine in a large, heavy saucepan over medium heat. Add chicken and garlic, brown until cooked through, about 4-5 minutes. Remove from pan.
• Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stir well so all spaghetti is covered by liquid and separated. Stir occasionally to be sure spaghetti doesn't stick together.The liquids completely absorb in the spaghetti and makes its own sauce. Add the cooked chicken to spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally, Serve immediately.

TOMATO LEMON CHICKEN OVER SPAGHETTI SQUASH RECIPE - (3.5/5)

Steps:

• COOK THE SQUASH Preheat oven to 350°F. Cut the squash in half, lengthwise. Use a spoon to scrape the pulp out and remove the seeds. Place the squash on a baking sheet with the cut side down. Line the baking sheet with foil for easy clean-up. Bake for about 30 minutes, or until a fork easily punctured the skin and the squash seems soft. Scrape the cooked squash with a fork, to create the stringy, spaghetti squash. PREPARE THE CHICKEN: Heat the coconut oil in a skillet over medium high heat. Add the onion and garlic and cook for about 5 minutes or until soft. Stir in the mushrooms and cook for about 5 more minutes. Add the chicken, chicken broth, lemon juice, tomatoes and spinach to the pan. Stir about 5 minutes until the spinach is wilted and the chicken cooked through. Stir in the parmesan cheese To serve, place about 1/4 of the spaghetti squash on a plate and top with about 1 cup of the chicken veggie mixture.