When you’re utterly exhausted from packing up your apartment for a move – 133 boxes in 2.5 days – but are too tired to cook so you go to bed hungry and wake up in the night with nothing but chicken and spaghetti on your mind.
You get up the next day and make it for brunch because you’re in dire need of some real sustenance and nothing else will do.
Pan-fried chicken cutlets topped with crumbled feta cheese over thin spaghetti tossed in an easy lemon-garlic pan sauce.
Skinny chicken breasts are dusted in flour and cooked in olive oil until they get a light and crispy coating on the outside with tender, juicy outsides.
Once the chicken is cooked the sauce is made in the same pan where it picks up all the crispy browned bits of flavor off the bottom. There’s a lot of garlic, chicken broth, a little bit of optional white wine and fresh-squeezed lemon juice.
The sauce simmers briefly as the spaghetti cooks and is tossed together with a bit of grated Parmesan cheese to help it cling and stick to the spaghetti.
The chicken is sliced and sits atop the spaghetti like a prize with a smattering of salty feta and fresh green parsley.
It’s light and refreshing and utterly delicious. My craving was so bad I ate it again for dinner the same night.
No regrets.
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