Name: Lemon-garlic chicken spaghetti and coleslaw
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp olive oil; 2 cloves garlic, minced; 3 tbsp chicken broth; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/4 cup plain nonfat Greek yogurt; 2 tsp grated Parmesan cheese; 3 oz green cabbage, shredded; 1/4 medium carrot, shredded; 2 tsp apple cider vinegar; 1/4 tsp honey; 1 tsp salt; 1/2 tsp black pepper; 4 cups water

Instructions

Prep 25 min · Cook 10 min

In a medium bowl, whisk together the vinegar, honey, half the yogurt, a pinch of salt, and a pinch of pepper. Add the cabbage and carrots, toss well, and set aside to soften.
Bring the water and half the salt to a boil in a large pot. Add the spaghetti and cook for 9 to 10 minutes until tender. Scoop out 1/4 cup of the pasta water, then drain the spaghetti.
While the pasta boils, heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken with half the remaining salt and pepper. Add chicken to the skillet and cook for 3 minutes, flip, and cook for 3 minutes more until golden and no longer pink in the center. Move to a plate. Done when opaque in the center, 165°F.
In the same skillet over medium heat, add the rest of the oil and the garlic. Cook for 1 minute until fragrant. Pour in the broth and lemon juice, scraping the bottom. Simmer for 3 minutes to reduce. Remove from the heat.
Whisk the lemon zest, Parmesan, and the rest of the yogurt into the sauce. Add a splash of the reserved pasta water to make it creamy. Add the spaghetti and chicken, tossing well to coat. Plate beside the coleslaw.

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Instructions

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