Feed 4 for $20 Lemon Chicken Pasta

Recipe by Matt Lott

Serves: 4-6

Time: 30 minutes

Difficulty: Intermediate

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Ingredients

• 1 (16-ounce) package dry spaghetti
• 2 pounds boneless, skinless chicken breasts
• 2 lemons, zested and juiced, reserve some zest to garnish
• 1 (7.5-ounce) jar marinated artichoke hearts
• 8 ounces heavy cream
• 1 (6-ounce) package shredded parmesan cheese, reserve some cheese to garnish
• 1 bunch flat-leaf parsley, chopped. Reserve some to garnish
• 5 cloves garlic, minced
• 3 tablespoons Blackstone Chicken and Herb seasoning
• 3 tablespoons kosher salt
• Vegetable or olive oil, for the griddle.

Directions

1. Bring a large pot of water to a boil. Add salt, and stir until dissolved. Add pasta and cook as per the instructions. Drain water and set aside.
   
   
2. Heat Blackstone griddle to medium heat. Drizzle oil onto the griddle and add the chicken breasts. Season on both sides with 2 tablespoons of Chicken and Herb seasoning. Sear for 4 minutes on each side and cook until the internal temperature reaches 165F.
   
   
3. Remove the chicken from the griddle and place it on a cutting board. Cut the chicken into small, bite-sized pieces. Add the chicken to a medium mixing bowl. Add the lemon juice, zest, artichoke hearts with marinade, garlic, and 1 tablespoon of Chicken and Herb seasoning. Mix until fully combined. 
   
   
4. Reduce the griddle's heat to low. Add the drained pasta and chicken mixture directly to the griddle top. Using spatulas, mix the pasta and chicken until all the ingredients are mixed. 
   
   
5. Add heavy cream and parmesan to the pasta and continuously stir using spatulas for 2 minutes. The heavy cream will reduce, and the cheese will melt forming a light sauce coating all of the chicken and pasta. 

Remove from heat and top with remaining parmesan, lemon zest, and parsley.

Save time and money by clicking "buy now" and have all the groceries for pickup or delivery at your local Walmart!!