Description
This dish is cozy, creamy, and just a little bit zesty thanks to fresh lemon. It’s one of those weeknight dinners that feels fancy without being fussy. The peas add sweetness, the chicken makes it hearty, and the sauce ties it all together with a pop of lemon.
Ingredients
Units
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- 1 onion, finely chopped
- 1 garlic clove, minced
- 2 chicken breasts, sliced into strips
- 2 tbsp butter
- 1 tbsp olive oil (prevents butter from burning)
- 1 tbsp flour
- 150 ml (2/3 cup) chicken broth (stock)
- 80 ml (1/3 cup) whipping cream
- 150 g (1 cup) frozen peas, thawed
- 1 lemon (zest + juice)
- 500 g spaghetti pasta
- Salt and pepper, to taste
- Optional: chopped parsley, grated Parmesan
Instructions
- Chop the onion (1) and garlic (1 clove).
- Slice the chicken breasts (2) into strips.
- Heat butter (2 tbsps) with olive oil (1 tbsp) in a large skillet. Add chicken, onion, and garlic.
- Cook until the chicken is golden and the onion is soft.
- Stir in flour (1 tbsp) and cook for 1 minute.
- Gradually add chicken broth (150 ml) and cream (80 ml), stirring constantly.
- Season with salt and pepper.
- Add peas (150 g) and simmer for 3–4 minutes until warmed through.
- If the sauce is too thick, stir in a splash of pasta water.
- Cook spaghetti (500 g) in salted water until al dente. Drain well.
- Add lemon zest to the sauce, plus a squeeze of juice to taste. Adjust seasoning.
- Toss pasta with the sauce or serve it topped with sauce.
- Garnish with parsley or Parmesan if using.
Notes
Created, prepared, tried, and tested by Joy
