Lemon Chicken Spaghetti Toss

5 green onions chopped
2 cloves garlic minced
2 Tbs butter or margarine
2 Tbs olive oil
1 1/2 lbs boneless skinless ck breasts, cubed
3 Tbs lemon juice
3 Tbs minced fresh parsley (You can also use dry to taste, usually about 1 1/2 Tbs.)
1 tsp seasoning salt
1/2 tsp lemon pepper
1 7oz. package thin spaghetti (I like to use about half a package of whole grain angel hair)


In a large skillet, saut onions and garlic in butter and oil until tender. Stir in the chicken, lemon juice, parsley, seasoning salt and lemon pepper. Saute for 15 to 20 minutes or until chicken juice runs clear.

Meanwhile, cook spaghetti according to package directions; drain. Add chicken mixture and toss.

This is an awesome recipe! I have found that I like to one and a half everything but the chicken and noodles to make sure it has enough to cover the noodles and give it enough taste.