You are here: Home » Recipes » Chicken Lemon Drop Spaghetti 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. PrintEmail Ingredients 3 -- lemons, juiced1 -- lemon, zested2 -- garlic cloves, peeled, finely minced1/2 teaspoon salt1/2 teaspoon black pepper2/3 cup plus 2 tablespoons extra-virgin olive oil2/3 cup grated Parmesan cheese2 -- green onion, finely sliced20 ounces dry spaghetti noodles1/3 cup soy sauce3 -- skinless,boneless chicken breasts1 teaspoon garlic salt2 -- eggs, slightly beaten Instructions 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. Bring a large pot of water to a boil; add pasta and soy sauce. Cook pasta for 9 minutes; drain. 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. 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.