Sunday, January 10, 2010

Chicken Spaghetti Toss

5 green onions, chopped
2 garlic cloves, minced
2 Tbsp. butter or margarine
2 Tbsp. olive or vegetable oil
1 1/2 lbs. boneless, skinless chicken breasts, cubed
3 Tbsp. lemon juice
3 Tbsp. minced fresh parsley
1 tsp. seasoned salt
1/2 tsp. lemon-pepper seasoning
1 pkg (7 oz) thin spaghetti

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

No comments:

Post a Comment