Lemon Chicken Spaghetti
Ingredients:
1 (8-ounce) box spaghetti
4 skinless, boneless chicken-breasts
2 T. cornstarch
½ t. salt & pepper
1 T. oil
1 cup chicken broth
1/4 cup fresh lemon juice
1 t. garlic powder
2 t. dried parsley
Instructions
Cook pasta in boiling salted water until desired doneness.
Put cornstarch, salt and pepper in a plastic food bag; shake to mix. Add chicken, close bag and shake to coat.
Heat oil in a large, skillet over medium-high heat. Add the chicken and cook, turning breasts over once, about 6 to 8 minutes until chicken is cooked through completely. Remove chicken and reserve.
Add broth and lemon juice to skillet. Scrap up the chicken bits in the bottom of the skillet; allow sauce is reduced slightly. Stir in cooked, drained spaghetti noodles, garlic powder and parsley; toss to combine. Serve each chicken breast on a bed of noodles.
