Ingredients
1 lb thin chicken breast
3 lemons
8 ounces thin spaghetti
Method
Sources
📖
Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
Rotisserie attachment for Weber kettle — whole chicken, prime rib
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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cut up chicken into bite sized pieces. squeeze lemon juice into a small bowl. add the remainder of the ingredients and stir. place cut up chicken into a gallon size bag. pour the lemon juice mixture over the chicken. marinate for at least 1 hour in the refrigerator (it is better if you have time to marinate for 2 hours). preheat oven to 350 degrees. spray a large baking dish with non-stick cooking spray. pour entire contents of bag into the dish. bake for 30 minutes. bring some water to a boil and cook spaghetti to your liking, then drain. pour the chicken and the juices together with the spaghetti and stir. it tastes better if the juices soak into the spaghetti for a few minutes.