Garlic Chicken & Creamy Lemon Spaghetti with Peas & Scallion

• servings: 2 servings
• total time: 20 minutes

Ingredients

10 ounce Chicken Cutlets

1 teaspoon Garlic Powder

6 ounce Spaghetti

2 unit Scallions

1 unit Lemon

4 ounce Peas

4 ounce Cream Sauce Base

½ ounce Vidalia Onion Paste

Salt

Pepper

2 teaspoon Cooking Oil

Directions

• 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°.***

Nutrition

• Calories: 730 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 140 mg
• Sodium: 800 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 8 g
• Total Sugars: 11 g
• Protein: 48 g