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Light and Lemony Chicken Pasta

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Light and Lemony Chicken Pasta
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Servings: 4
Recipe by: Frankie


8oz angel hair pasta
4 TBSP unsalted butter
1 lb boneless skinless chicken breasts
1/2 tsp dry thyme
1 tsp garlic powder
2 tsp parsley
1/4 cup lemon juice
1/2 cup grated Parmesan cheese
salt and pepper


1. Cut the chicken breasts into 1 inch pieces and season with salt and pepper.

2. Start boiling water for the pasta, while pasta is cooking add 2 TBSP of the butter in a dutch oven over medium heat. Add the chicken pieces and stir until butter is completely melted and chicken is coated in the butter. Cover and cook for 5 minutes, or until chicken is cooked, stirring occasionally.

3. Stir in the lemon juice, thyme, garlic powder and parsley. Turn off heat.

4. Cook and drain pasta reserving 1/4 cup of the pasta water.

5. Add the pasta, pasta water, remaining butter and Parmesan cheese to the chicken and herbs in the dutch oven. Toss to coat.

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