Gluten Free Lemon Butter Chicken Pasta
Prep Time5 minutes mins
Cook Time20 minutes mins
Servings: 4 servings
Calories: 524kcal
- 4 tablespoons Danish Creamery Butter divided
- 1 pound boneless skinless chicken
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup pasta water
- 12 ounce box of gluten free spaghetti
- Fresh thyme
- Zest of two lemons and the juice
Start cooking the pasta according to the box instructions. Mine took 12 minutes to cook. Don't strain it.
Add 1 tablespoon of butter to a large skillet over medium heat. Add the chicken, salt and garlic powder and cook 5 to 7 minutes until chicken is cooked through. Turn off the heat until the pasta is ready.
Add the pasta to the pan along with half a cup of the pasta water the zest and juice of the lemons. Turn the heat back to medium and stir until everything as well coated topped with fresh thyme
Store leftovers covered in the fridge for up to a week.
Calories: 524kcal | Carbohydrates: 62g | Protein: 32g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 851mg | Potassium: 428mg | Fiber: 2g | Sugar: 0.02g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg