2 cup spaghetti noodles
1/2 cup chopped raw chicken
salt and pepper to taste
1 tsp canola oil
2 tsp fresh lemon juice
1/4 cup milk
1/4 cup parmesan cheese
1/4 cup frozen peas
Method
- Bring a large cooking pan of water to boil. Sprinkle the chopped chicken with salt and pepper.
- Add canola oil to a skillet and turn heat on medium high. Add the seasoned chicken.
- Start cooking your pasta in the boiling water (In the last 2 minutes of pasta cook time, you will add frozen peas).
- Cook the chicken for about 5 minutes, or until completely white, stirring occasionally.
- Bring heat up to high to brown chicken to a golden color, cooking another 2-3 minutes.
- Add lemon juice, milk and parmesan to the skillet of chicken and stir well. (Don’t freak out if the milk curdles! It gives it a tangy buttermilky flavor).
- Reduce heat under the skillet to the lowest setting. By now the pasta should be almost done so add the peas and let it return to a boil.
- When pasta is done, drain it completely and mix the chicken and sauce in with the pasta and peas. Top with additional parmesan if desired.
