Spaghettis au poulet, citron et herbes

Ingrédients

• 1 pound spaghetti
• 2 large tomatoes (diced)
• 1/2 cup fresh basil leaves (chopped)
• 2 teaspoons minced garlic (about 2 cloves)
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt (plus more for pasta water)
• 1/2 teaspoon black pepper
• 2 pounds chicken tenders
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup lemon juice

Préparation

1. 1

   Bring a large pot of salted water to a boil. Cook 1 pound spaghetti according to package directions until al dente. Drain and set aside.

2. 2

   While the pasta cooks, dice 2 large tomatoes and place them in a large mixing bowl. Roughly chop 1/2 cup fresh basil leaves and add to the tomatoes along with 2 teaspoons minced garlic, 1/4 cup extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and let sit to allow flavors to meld.

3. 3

   Season 2 pounds chicken tenders evenly on both sides with 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/4 teaspoon salt.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken to the skillet and sear for 2 minutes per side.

5. 5

   Reduce heat to medium. Drizzle 1/4 cup lemon juice directly over the chicken. Continue to cook for an additional 5 to 6 more minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

6. 6

   Toss the cooked spaghetti with the tomato-basil mixture. Serve the chicken tenders over or alongside the fresh tomato basil spaghetti. Spoon any extra lemony pan juices over the chicken for extra flavor.