Garlic Chicken & Creamy Lemon Spaghetti
with Peas & Scallions
Garlicky seared chicken sits atop pea-studded spaghetti tossed in creamy lemon sauce—a zesty, satisfying dish that transports you straight to the trattoria. Top these loaded pasta bowls with scallion greens, lemon zest, and a final squeeze of fresh lemon juice, then twirl in that lucky fork for a 20-minute meal that can’t be beat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
6 ounce
Spaghetti
(Contains Wheat)
2 unit
Scallions
1 unit
Lemon
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains Milk)
½ ounce
Vidalia Onion Paste
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. • Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.
• While spaghetti cooks, pat chicken* dry with paper towels and season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
• Once spaghetti is drained, heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and cook, stirring, until softened, 30-60 seconds. • Stir in drained spaghetti, peas, cream sauce base, onion paste, remaining garlic powder, and a squeeze of lemon juice. Cook, tossing, until sauce has thickened and everything is evenly coated, 1-2 minutes. (If sauce seems too thick, stir in reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide pasta between plates. Top with chicken, scallion greens, a squeeze of lemon juice, and as much lemon zest as you like. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
