Parmesan Crusted Chicken & Lemon Spaghetti
Halve grape tomatoes using Close & Cut.
1
Mince 2 cloves garlic using Garlic Press.
2
Add EVOO, salt & pepper; mix. Place on stone.
3
Zest lemon, then quarter.
4
Mix 2 tbsp mayo & 2 tsp Dijon mustard.
5
Boil water for pasta. Season with salt.
6
Pat chicken dry. Breading will adhere better.
7
Butterfly chicken with Close & Cut.
Add 1/2 c Panko to Coating Tray...
8
...then 1/4 c Parmesan cheese...
...& 1 1/2 tsp Seasoning Salt;
...add EVOO to Panko mixture.
Season chicken with salt & pepper...
9
...& Seasoning Salt.
Spray air fryer trays with vegetable oil.
10
Press chicken into Panko, top with mayo mixture, then more Panko mixture.
11
Place chicken in air fryer.
12
Air fry for 15-18 mins.
Cook spaghetti until al denté.
13
Roast tomatoes for 8-10 mins at 450°.
14
After spaghetti is cooked, add 1 tbsp butter & minced garlic clove to pot.
15
Add 2 tbsp cream cheese & another tbsp butter.
1/2 c reserved pasta water...
...& juice from a lemon.
Add lemon zest.
Once sauce is creamy, add spaghetti.
16
Remove tomatoes from oven...
17
...& add to pasta.
Serve chicken & pasta with lemon wedges & shredded Parmesan.
Low carb option: spiralized zucchini & yellow squash instead of spaghetti.
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