Lemon chicken spaghettini


  • Prep Time10 mins
  • Total Time16 mins
  • Makes2 to 3 servings
Lemon chicken spaghettini

This lovely lemon chicken pasta is a refreshing alternative to creamier fare.


  • 250-g cappellini or spaghettini pasta

  • 1 lemon

  • 1 tbsp Dijon mustard

  • 1/4 tsp granulated sugar

  • 1/4 tsp salt

  • 2 skinless, boneless chicken breasts

  • 1 pinch of salt and pepper

  • 3 tbsp butter

  • 3 garlic cloves, minced

  • 250 g snow peas or green beans, trimmed

  • 1 cup coarsely chopped fresh cilantro or basil


  • Cook pasta following package directions, about 6 to 8 min. Meanwhile, finely grate 2 tsp (10 mL) lemon peel into a small bowl, then squeeze in about 2 tbsp (30 mL) juice. Whisk in Dijon, sugar and 1/4 tsp (1 mL) salt. Slice chicken into thin strips. Sprinkle with pinches of salt and pepper. Melt 2 tbsp (30 mL) butter in a large, non-stick frying pan over medium-high heat, then add garlic. Stir constantly for 1 min. Then add chicken and stir-fry until golden, 3 to 4 minutes. Remove from heat.

  • Add peas to pasta water for last 1 min of cooking. (If using beans, add for last 3 min.) Drain pasta and peas. Return to pasta pot. Drizzle with lemon mixture. Stir in chicken and garlic, cilantro and 1 tbsp (15 mL) butter. Add more salt and pepper, if needed.

Nutrition (per serving)

Calories 556, Protein 34g, Carbohydrates 70g, Fat 15g, Fibre 6g, Sodium 790mg.