Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::6
Ingredients
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1 1/2 pounds chicken breast tenders
1 pound spaghetti pasta
3 tablespoons olive oil, divided
3 tablespoons butter, divided
1 shallot, chopped
4 cloves garlic, chopped
1/2 cup chicken broth
1/2 lemon, juiced
salt and freshly ground black pepper to taste
2 tablespoons chopped parsley, or to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Heat 2 tablespoons oil and 1 tablespoon butter in a cast iron skillet over medium heat. Add chicken tenders. Cook, turning occasionally, until chicken is no longer pink at the center and juices run clear, about 10 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove from skillet.
Add 1 tablespoon olive oil and 2 tablespoons butter to the cast iron skillet. Add shallots; cook and stir for 1 to 2 minutes. Add fresh garlic; cook and stir until fragrant, about 1 minute.
Add broth; bring to a simmer. Cook until liquid is reduced by half, about 3 minutes.
Stir pasta and chicken into the skillet; combine well. Add 1 tablespoon olive oil if needed. Stir in parsley.