Ingredients
Method
Cooking the Pasta
- Begin by boiling a large pot of salted water. Once the water is bubbling, add the pasta and cook according to package directions until al dente. Reserve a cup of pasta water for later use.
Preparing the Chicken
- While the pasta cooks, season chicken strips with salt and pepper. In a large skillet over medium heat, melt 2 tablespoons of butter.
Cooking the Chicken
- Add the chicken strips to the skillet. Cook for about 5-6 minutes, until the chicken is golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
Making the Garlic Butter Sauce
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 1-2 minutes until fragrant but be careful not to burn it.
Combining Everything
- Return the chicken to the skillet, add the lemon juice, and mix well. Gradually add in the cooked pasta, tossing everything together. If the mixture looks a bit dry, you can add some reserved pasta water to moisten it.
Final Touches
- Remove from heat, stir in fresh parsley, and adjust seasoning with salt and pepper as needed.
Serving
- Serve this delightful dish warm, garnished with additional parsley and a sprinkle of lemon juice for a refreshing touch.
Notes
For extra flavor, you can marinate your chicken in lemon juice and herbs for an hour before cooking. Swap the chicken for halal shrimp if you want a seafood twist, but adjust cooking times since shrimp cooks faster. Keep the heat to medium and watch the garlic closely to avoid a bitter taste. A dash of crushed red pepper adds a nice kick if you enjoy a little heat!
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.