Lemon Spaghetti

We love tweaking recipes, and sometimes, the slightest change can improve a recipe. Last night, we took Giada’s recipe for Lemon Spaghetti and gave it a twist.

We used the base of the Lemon Spaghetti for the sauce: Lemon Zest, Lemon Juice, Parmesan, Basil, and Olive Oil. Then we threw in a couple of additions: whole wheat spaghetti, instead of regular, sauteed chicken breasts (protein is a must have in our world) and then the star, Dijon mustard. Voila! Lemon Spaghetti with Dijon and Sautéed Chicken: Lemon Spaghetti (recipe from Giada De Laurentiis) Prep Time: 15 minutes Cook Time: 25 minutes Ingredients: 1 lb. pound of whole wheat spaghetti 2/3 cup olive oil 2/3 cup grated Parmesan 1/2 cup fresh lemon juice (about 3 lemons) Salt and freshly ground black pepper 1 tablespoon lemon zest 2 Tablespoons of Dijon mustard (add more if needed) 1/3 cup chopped fresh basil leaves 3 chicken breasts Directions: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, lemon juice, lemon zest and Dijon mustard in a large bowl to blend. Heat a skillet to medium high and sauté chicken breasts until cooked through. About 6 minutes per side. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Slice chicken breasts on an angle and lay on top of pasta. Garnish with lemon zest and chopped basil.