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Family Favorite Lemon Chicken Spaghetti

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Ingredients

Adjust Servings:
1 lb thin chicken breast
3 lemons
4 tablespoons oil
1 teaspoon minced onion (dried)
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon salt
8 ounces thin spaghetti

Nutritional information

435.2
Calories
183 g
Calories From Fat
20.4 g
Total Fat
4 g
Saturated Fat
58.1 mg
Cholesterol
526.8 mg
Sodium
34.5 g
Carbs
1.1 g
Dietary Fiber
0.9 g
Sugars
28.4 g
Protein
153g
Serving Size

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Family Favorite Lemon Chicken Spaghetti

Features:
    Cuisine:

    We do love lemon (thus the choice of this recipe to make), & the lemons used were large & very juicy! I did cut the amount of salt in half & substituted lemon pepper for the usual pepper! Also was a bit generous with the garlic, & then my other half convinced me to top it all with a sprinkle of Parmesan cheese! Very satisfying, & the recipe is a keeper! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

    • 125 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Family Favorite Lemon Chicken Spaghetti, This is one of my 6 year old’s favorite meals He has requested that I make it more often If you like the flavor of lemon, you will probably like this dish use whole wheat thin spaghetti to make it even more healthy *Update* 2-10-10 I made this last night using shrimp instead of the chicken It was pretty good as well Instead of baking for 30 minutes, I boiled the shrimp and marinade in a pot for 5 minutes (until shrimp turned pink) I also added a little paprika to the marinade , We do love lemon (thus the choice of this recipe to make), & the lemons used were large & very juicy! I did cut the amount of salt in half & substituted lemon pepper for the usual pepper! Also was a bit generous with the garlic, & then my other half convinced me to top it all with a sprinkle of Parmesan cheese! Very satisfying, & the recipe is a keeper! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring’s round of Pick A Chef], We do love lemon (thus the choice of this recipe to make), & the lemons used were large & very juicy! I did cut the amount of salt in half & substituted lemon pepper for the usual pepper! Also was a bit generous with the garlic, & then my other half convinced me to top it all with a sprinkle of Parmesan cheese! Very satisfying, & the recipe is a keeper! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring’s round of Pick A Chef]


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    Steps

    1
    Done

    Cut Up Chicken Into Bite Sized Pieces.

    2
    Done

    Squeeze Lemon Juice Into a Small Bowl.

    3
    Done

    Add the Remainder of the Ingredients and Stir.

    4
    Done

    Place Cut Up Chicken Into a Gallon Size Bag.

    5
    Done

    Pour the Lemon Juice Mixture Over the Chicken.

    6
    Done

    Marinate For at Least 1 Hour in the Refrigerator (it Is Better If You Have Time to Marinate For 2 Hours).

    7
    Done

    Preheat Oven to 350 Degrees.

    8
    Done

    Spray a Large Baking Dish With Non-Stick Cooking Spray.

    9
    Done

    Pour Entire Contents of Bag Into the Dish.

    10
    Done

    Bake For 30 Minutes.

    11
    Done

    Bring Some Water to a Boil and Cook Spaghetti to Your Liking, Then Drain.

    12
    Done

    Pour the Chicken and the Juices Together With the Spaghetti and Stir.

    13
    Done

    It Tastes Better If the Juices Soak Into the Spaghetti For a Few Minutes.

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    Hattie Pacheco

    Taco titan creating flavorful and authentic Mexican street food.

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