Ingredients
- 4 chicken cutlets
- sea or kosher salt and fresh black pepper
- ⅓ cup all-purpose flour plus more if needed
- olive oil
- ¼ cup minced garlic
- 1 can 14 ounces chicken broth
- ¼ cup white wine optional
- ¼ cup fresh-squeezed lemon juice
- 8 ounces thin spaghetti like Barilla whole grain
- ¼ cup grated Parmesan cheese
- ½ cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Season the chicken on both sides with salt and pepper. Working one at a time dredge them with the flour, shaking off the excess.
- Heat a large frying pan over medium heat and coat the bottom with olive oil. Cook the cutlets in batches for 3 - 4 minutes on each side or until cooked through. Remove to a plate and cover with foil.
- Turn the heat down to low and add another tablespoon or two of olive oil. Cook the garlic with a dash of salt 2 - 3 minutes stirring often until fragrant.
- Stir in the chicken broth and white wine, if using. Turn the heat up and bring to a simmer, simmer slowly for 7 - 8 minutes, stirring occasionally.
- Remove from the heat and stir in the lemon juice. Season to taste with salt & pepper. Put a lid on the pan to keep it warm.
- Meanwhile, cook the spaghetti to al dente according to package directions. Drain and reserve ⅓ cup of the pasta water.
- Add the spaghetti to the sauce along with the Parmesan cheese and toss well, add a little of the pasta water if needed to help it coat the spaghetti.
- Thinly slice the chicken on the bias and place on top of the spaghetti.
- Sprinkle the feta and parsley on top to serve.
Nutrition
Serving: 1grams