Ingredients

• 1.5 pounds chicken breast tenders
• 1 pound spaghetti pasta
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 shallot
• 4 cloves garlic
• 0.5 cups chicken broth
• 1/2 lemon , juiced
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Heat 2 tablespoons oil and 1 tablespoon butter in a cast iron skillet over medium heat. Add chicken tenders. Cook, turning occasionally, until chicken is no longer pink at the center and juices run clear, about 10 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove from skillet.
3. 3 Add 1 tablespoon olive oil and 2 tablespoons butter to the cast iron skillet. Add shallots; cook and stir for 1 to 2 minutes. Add fresh garlic; cook and stir until fragrant, about 1 minute.
4. 4 Add broth; bring to a simmer. Cook until liquid is reduced by half, about 3 minutes.
5. 5 Stir pasta and chicken into the skillet; combine well. Add 1 tablespoon olive oil if needed. Stir in parsley.

Nutrition per serving