Chicken and Lemon Spaghetti

The is  light pasta dish that is perfect for those warm summer nights. I love how the cilantro really brings out  the bright flavor of the lemon. In each bite you also get a bit of kick from the red pepper flakes, and a touch of salt from the parmesan cheese. I chose to use a whole grain spaghetti, for a healthier take, as well as keeping the lightness of the overall dish flowing. This is an easy and delicious option for a weeknight dinner.

Ingredients:

• 1 lb. Whole Grain Spaghetti
• 2 tbsp. Extra Virgin Olive Oil
• 2 Cups Store bought Rotisserie Chicken, Diced
• 1 1/2 Cups Heirloom Cherry Tomatoes, Cut into quarters
• I Garlic Clove, Minced or Grated
• 1-2 tbsp. Fresh Cilantro, Chopped
• The juice of 2 lemons
• 1 tsp. Lemon Zest
• 1 tsp. Red Pepper Flakes
• 1/3 Cup Parmesan Cheese, Broken off into chunks
• Kosher Salt and Freshly Ground Black Pepper

Instructions:

• Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente.
• Drain and then transfer to a serving dish and keep warm.
• Meanwhile, in a large skillet heat 1 tbsp. of the olive oil, then add the tomatoes. Season with salt and pepper.
• Sauté until softened, about 5-7 minutes.
• Add the rotisserie chicken, garlic, and red pepper flakes. Cook for about 3-4 more minutes, until the chicken is heated through.
• Drizzle the spaghetti with the remaining olive oil, then add the lemon zest, and lemon juice. Toss to coat.
•  Top with the Chicken and Tomato Mixture, Cilantro, and Parmesan Cheese.
• Gently combine to disperse the ingredients evenly.
• Season with salt and pepper if necessary.
• Serve.

Enjoy!