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(WOOD) Parm crusted chicken w creamy lemon spag Recipe


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     (WOOD) Parm crusted chicken w creamy lemon spag

Category   Entrees - Maindishes
Sub Category   None
Servings   2 - 3
Preptime   30

2 - 3 thin chicken breasts
1 lemon, zested and halved
1/2 cup pinko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 cup Parmesan cheese, grated
2 tsp Dijon mustard
2 TB mayo
6 oz spaghetti
4 oz grape tomatoes, cut in half
2 cloves garlic, pressed or minced
2 TB cream cheese
2 TB butter
Salt and pepper, to taste

Preheat oven to 450. Mix onion powder, garlic powder and paprika in small bowl. Set aside. In small bowl, combine Panko, half of seasoning mixture, half Parmesan cheese and a drizzle of oil. Season with salt and pepper. Set aside. In another small bowl, combine mustard and mayo. In medium bowl, toss tomatoes, half of garlic and a drizzle of olive oil. Season with plenty of salt and pepper. Set aside.
Pat chicken breast dry. Place on one side of baking sheet. Season all over with salt, pepper and remaining seasoning mix. Spread mayo mixture even,y on to chicken breasts. Mound with Pablo mix and press to adhere. Roast for 10 minutes on middle oven rack.
Once water comes to boil, add spaghetti and cook until al dente 9-11 minutes. Reserve 1 cup pasta water and then drain. Once chicken has roasted 10 minutes, add tomato mixture to other end of baking sheet. Return to oven 7-8 minutes or until tomatoes are soft.
In pasta pan, melt 1 TB butter. Add remaining garlic and cook until fragrant. Lower heat and stir in cream cheese, a pinch of lemon zest and another TB of butter. Add 1/4 cup reserved pasta liquid. Mix until smooth. Squeeze in juice from one half of lemon. Add spaghetti and toss to combine. If needed , stir in more pasta water one splash at a time till creamy. Stir in tomatoes and Parmesan cheese. Season with salt and pepper. Serve with remaining lemon wedges on side.

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