Ready in 20 minutes
4 servings

According to its package directions, prepare:

8 ounces spaghettini

Meanwhile, in a heated 12-inch skillet, melt:

1/3 cup unsalted butter, softened

Add:

1 teaspoon garlic, finely-chopped

Saute garlic until translucent. Put in:

1 can (5 ounces) chicken chunks, drained
2 tablespoons freshly-squeezed lemon juice

Continue cooking for 5 minutes. Add:

1 teaspoon fresh marjoram, roughly-chopped
2 tablespoons Italian parsley, roughly-chopped

Cook for another minute. Toss in the cooked pasta. Season according to taste with:

fine salt
ground white pepper

Sprinkle with:

1 tablespoon lemon zest

Before serving, top with:

2 tablespoons Italian parsley, coarsely-chopped
1/4 cup Parmesan cheese, grated or shaved

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This article was published on Saturday 31 October 2009 à 10:17 am and is filed under Chicken. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.