Creamy Herbed Lemon Chicken Spaghetti
with Peas & Chili Flakes
Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Lemon
6 ounce
Spaghetti
(Contains Wheat)
20 ounce
Chicken Cutlets
1 tablespoon
Italian Seasoning
1 tablespoon
Flour
(Contains Wheat)
1 teaspoon
Chili Flakes
4 ounce
Cream Sauce Base
(Contains Milk)
4 ounce
Peas
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Zest and quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain. (Keep empty pot handy for Step 4.)
• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season with Italian Seasoning, salt, and pepper. • Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken browns too quickly.
• Heat 1 TBSP butter in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes if desired. Cook, stirring, until fragrant, about 30 seconds. • Stir in cream sauce base and juice from two lemon wedges (four wedges for 4 servings). Cook, stirring constantly, until sauce thickens, 1-2 minutes. Taste and season with salt and pepper.
• Add spaghetti and peas to pot with sauce and toss until evenly coated. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
• Divide pasta between bowls. Top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
