I love carbs. I love them, I love them, I love them. I get unnaturally upset when Bryan suggests for me to try a low-carb diet to help me take off those final few pounds for our wedding. I really would much rather do anything else than cut delicious cakes, cookies, breads, and pastas out of my life. That being said: let's talk brown rice pasta. It's a gluten-free, low-carb, fiber and protein-rich alternative to white pastas. And, unlike white or even whole-wheat pasta, a small portion leaves you feeling full and satisfied. Before I tried it out, I was a little concerned about the consistency of the cooked pasta. I thought it might be mushy and gross, but if cooked properly (put the AL in al dente for this, folks) it tastes great and isn't at all mushy.
When I found the recipe for Chicken and Spaghetti with Lemon Cream Sauce, I thought it looked absolutely delicious. Though I don't usually gravitate toward citrus-based recipes, this one won me over. Probably the words "spaghetti" and "cream" were what was most convincing. The final product is wonderful. It's creamy, cheesy, tart, and buttery. It's an excellent alternative to traditional fettuccine alfredo for those who are looking for a creamy pasta and it doesn't make you feel like you should loosen your belt after eating it! No guilt creamy pasta dish = nirvana.
Chicken and Spaghetti with Lemon Cream Sauce
Keywords: entree chicken lemon spaghetti pasta Italian
Ingredients (Serves 4)
- 1/2 lb brown rice or whole grain spaghetti
- 1 Tbsp olive oil
- 2 chicken breasts
- Salt
- Black pepper
- 2 Tbsp Smart Balance spread with Olive Oil or butter
- 1 clove garlic
- 1 lemon, juiced and zested
- 1/2 cup light cream
- 1/2 cup skim milk
- 1/4 cup finely grated Parmesan, plus more for garnish
- 1/8 cup parsley, chopped, plus more for garnish
Instructions
Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return pasta to the pot. Heat olive oil over medium heat. Cut chicken into bite-sized strips. Season with salt and pepper and cook strips through, about 3 minutes each side. Remove from pan and add to the pasta.
Add butter spread to the pan and melt. Add garlic and cook until fragrant, about a minute. Add lemon zest, light cream, skim milk and heat through. Stir in Parmesan cheese and lemon juice. Cook 2-3 minutes, until very hot and slightly thickened. Pour sauce over pasta and toss. Let sit 5 minutes, add parsley, and toss again, adding a splash of pasta water if the sauce has thickened too much. Serve topped with additional Parmesan and parsley if desired.
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