Lemon Garlic Spaghetti with Chicken and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz dry spaghetti1/4 cup grated parmesan2 tsp olive oil1 clove garlic1/2 lemon2 tbsp pine nuts5-6 basil leaves, chiffonaded1 Chicken Breast1 1/2 cup fresh asparagus nom.
Cut the chicken butterfly style. Season with your favorite spices and bake your butterflied chicken breast at 350 for 20 minutes.
Boil and cook spaghetti.
Next, cut your fresh asparagus in thirds and set aside. Start your garlic oil. Add minced garlic to cold pan of olive oil and let it cook over low, until the garlic starts to brown on edge. Immediately remove from heat and reserve. Add asparagus and cook until tender.
Take parmesan cheese and dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juices. Take chicken out of the oven and dice it up into small pieces. Throw the spaghetti and chicken into the bowl and toss until well combined. Plate, crack some black pepper on it, and nom.
Serving Size: 2 Servings
Boil and cook spaghetti.
Next, cut your fresh asparagus in thirds and set aside. Start your garlic oil. Add minced garlic to cold pan of olive oil and let it cook over low, until the garlic starts to brown on edge. Immediately remove from heat and reserve. Add asparagus and cook until tender.
Take parmesan cheese and dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juices. Take chicken out of the oven and dice it up into small pieces. Throw the spaghetti and chicken into the bowl and toss until well combined. Plate, crack some black pepper on it, and nom.
Serving Size: 2 Servings
Nutritional Info Amount Per Serving
- Calories: 331.1
- Total Fat: 10.4 g
- Cholesterol: 78.3 mg
- Sodium: 312.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.1 g
- Protein: 37.7 g
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