Tuesday, October 09, 2007

Chicken Spaghetti Toss

5 green onions, chopped
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons olive or vegetable oil
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoned salt
½ teaspoon lemon pepper seasoning
1 package 7 ounces thin spaghetti

In a large skillet, sauté 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 directions and drain. Add the chicken mixture to the spaghetti and toss. Serves 4.

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