Lemon Butter Chicken Pasta
Juicy Halal chicken pairs perfectly with decadent lemon butter pasta topped with parmesan. Try this recipe for your next family pasta night!
8 Crescent Foods Chicken Tenders
1 (16 ounce) box spaghetti
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 (8 ounce) bag baby spinach
2 tablespoons unsalted butter
3 cloves garlic, minced
Freshly ground black pepper
2 lemons, juiced
1/2 cup grated parmesan cheese
Chopped parsley, for garnish
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente and drain.
Reserve 1 cup of pasta water and set aside.
Heat the oil over medium-high heat in a large skillet.
Season the chicken generously with salt and pepper and dried Italian seasoning and cook, approximately 3 minutes per side or until just cooked through.
Set aside. Lower the heat to medium and add the spinach to the skillet and season with salt and pepper. Stirring frequently, saute spinach until wilted, and set aside.
Add butter to skillet and cook garlic for 1 minute, stirring frequently.
Add pasta, pasta water, spinach, lemon juice, and parmesan cheese, and stir.
Cook for 1-2 minutes, stirring frequently.
Divide between four bowls and top with chicken tenderloins and parsley.