Lemon Chicken Spaghetti

• 1 pound boneless skinless chicken breasts, cut into strips
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup heavy whipping cream
• 8 ounces uncooked thin spaghetti or angel hair pasta
• 1 cup frozen peas
• 1/2 cup chopped seeded tomatoes
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons grated lemon zest
• 1/8 teaspoon lemon-pepper seasoning

1. In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes.
2. Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

chicken breasts, green onions, garlic, olive oil, chicken broth, heavy whipping cream, thin spaghetti, frozen peas, tomatoes, parmesan cheese, lemon zest, lemonpepper seasoning

Taken from www.tasteofhome.com/recipes/lemon-chicken-spaghetti/ (may not work)