Italian · Serves 2
with Peas & Chili Flakes
Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face.
Bring a large pot of salted water to a boil. Wash and dry produce.
Peel and mince or grate garlic. Zest and quarter lemon.
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. (Keep empty pot handy for Step 4.)
Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.
Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. TIP: Cook in batches if necessary; lower heat if chicken browns too quickly.
Heat 1 TBSP butter (2 TBSP for 4 servings) in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes (big pinch for 4) if desired. Cook, stirring, until fragrant, about 30 seconds.
Stir in cream sauce base and juice from two lemon wedges (four wedges for 4). Cook, stirring constantly, until sauce thickens, 1-2 minutes. Taste and season with salt and pepper.
Add drained spaghetti and peas to pot with sauce and toss until evenly coated. TIP: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
Slice chicken crosswise if desired.
Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.
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