Ingredients
- 1 cup California walnuts
- 1 package (12 ounces) thin spaghetti
- 1 tablespoon olive oil
- 1-2 boneless, skinless chicken breasts, diced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup unsalted butter
- 2 teaspoons garlic cloves, minced
- 1/4 cup chicken broth
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
PREPARATION
Toasted Walnuts
- Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake about 5-8 minutes, checking frequently.
Lemon basil pasta
- Cook pasta in boiling water until tender.
- Heat olive oil in pan and add diced chicken and stir until cooked through. Add salt and pepper while cooking. Remove chicken from pan and set aside.
- Melt butter in same pan and heat until it begins to turn golden brown. Add in minced garlic, chicken broth, lemon juice, and lemon zest.
- Return chicken to pan and stir into broth. Add in basil, toasted walnuts and red pepper flakes. Toss with pasta.
- Garnish with additional basil, Parmesan cheese and additional walnuts if desired.
NUTRITION
- Calories: 745 cal
- Total Fat: 36 g
- Polyunsaturated Fat: 14 g
- Cholesterol: 89 mg
- Sodium: 276 mg
- Carbohydrates: 70 g
- Dietary Fiber: 5 g
- Protein: 36 g
