Chicken Lemon Drop Spaghetti

  • Yield 6 servings

Hot spaghetti is tossed in an eggy-lemon sauce and topped with sauteed chicken breasts in this quick-and-easy dinner.


3 -- lemons, juiced
1 -- lemon, zested
2 -- garlic cloves, peeled, finely minced
1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup plus 2 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese
2 -- green onion, finely sliced
20 ounces dry spaghetti noodles
1/3 cup soy sauce
3 -- skinless,boneless chicken breasts
1 teaspoon garlic salt
2 -- eggs, slightly beaten


  1. In a large bowl, combine the lemon juice, lemon zest, minced garlic cloves, salt, pepper, 2/3 cup olive oil, parmesean cheese and sliced green onions. Set aside.
  2. Bring a large pot of water to a boil; add pasta and soy sauce. Cook pasta for 9 minutes; drain.
  3. While pasta is cooking, heat a large skillet over a medium to medium-high heat. Add remaining 2 tablespoons olive oil. Sprinkle chicken breasts with garlic salt and cook, covered,  5 to 7 minutes per side or until chicken is done. Remove chicken breasts from skillet and slice thin.
  4. Drain (hot) pasta, place in a large bowl and toss with beaten eggs. Add lemon sauce mixture and chicken meat; toss well. Serve right away.



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