Ingredients
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1 1/2 pounds chicken breast tenders
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1 pound spaghetti pasta
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3 tablespoons olive oil, divided
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3 tablespoons butter, divided
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1 shallot, chopped
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4 cloves garlic, chopped
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1/2 cup chicken broth
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1/2 lemon, juiced
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salt and freshly ground black pepper to taste
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2 tablespoons chopped parsley, or to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Heat 2 tablespoons oil and 1 tablespoon butter in a cast iron skillet over medium heat. Add chicken tenders. Cook, turning occasionally, until chicken is no longer pink at the center and juices run clear, about 10 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove from skillet.
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Add 1 tablespoon olive oil and 2 tablespoons butter to the cast iron skillet. Add shallots; cook and stir for 1 to 2 minutes. Add fresh garlic; cook and stir until fragrant, about 1 minute.
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Add broth; bring to a simmer. Cook until liquid is reduced by half, about 3 minutes.
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Stir pasta and chicken into the skillet; combine well. Add 1 tablespoon olive oil if needed. Stir in parsley.
