Lemon Chicken Spaghetti

Saturday! Didn’t this week feel really long? Every day this week, around 2:00, I was itching to get home from work and be outside. It’s that time of year where the thought of sitting inside all day makes me sad. Even if I’m just sitting on our deck, I’m a happy lady. You know what else makes me happy?

Pasta. Especially pasta that’s as easy and Spring-y as this!

Lemon Chicken Spaghetti  (Lightly adapted from Lemon Chicken Fettuccine by Diethood)

Serves 2 humans for dinner and lunch the next day


  • 8 oz. pasta, cooked (we used spaghetti)
  • 3 tbsp. extra virgin olive oil
  • 2 chicken breasts, cubed
  • salt and pepper to your liking
  • 1 tomato, chopped
  • 1 package mushrooms, sliced
  • 2-4 lemons, juiced (depends how lemon-y you like things)
  • parmesan cheese (for topping the pasta right before you eat)

Dressing Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • salt and pepper to your liking





1. Heat olive oil in large skillet. Once heated, add in chicken cubes, season with salt and pepper and stir occasionally.

2. When the chicken is starting to brown, add in the mushrooms, the tomato, and the juice of a lime. Stir and cook until chicken and mushrooms have fully browned.

3. Once cooked, add in the cooked pasta and toss – feel free to add in another half of a lemon to give it even more flavor. Keep on low heat so it stays warm.


4. In a jar, mix all of the dressing ingredients together and shake (a mason jar works great!) Once mixed, pour over pasta, stir together, and take off heat.


5. Cover it in parmesan cheese until your heart is content. Cracked pepper is also really good for a topper.

6. Chow down! Preferably with your favorite glass of wine or beer. Mine is Lost Coast Brewery’s Tangerine Wheat!



Sigh. Jerrod is such a tease.


The face food gives me. Especially large spoonfuls of pasta.



Sigh. Now I’m the tease.



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