Prepared With

Chicken tenders halal from Crescent Foods in VSP packaging

Lemon Butter Chicken Pasta


  • 1 (16 ounce) box spaghetti 
  • 8 Crescent Foods Chicken Tenders
  • 2 tablespoons olive oil 
  • 1 teaspoon dried Italian seasoning 
  • 1 (8 ounce) bag baby spinach 
  • 2 tablespoons unsalted butter 
  • 3 cloves garlic, minced 
  • Salt 
  • Freshly ground black pepper 
  • 2 lemons, juiced 
  • 1/2 cup grated parmesan cheese 
  • Chopped parsley, for garnish 


  1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente and drain.
  2. Reserve 1 cup of pasta water and set aside.
  3.  Heat the oil over medium-high heat in a large skillet.
  4. Season the chicken generously with salt and pepper and dried Italian seasoning and cook, approximately 3 minutes per side or until just cooked through.
  5. Set aside. Lower the heat to medium and add the spinach to the skillet and season with salt and pepper. Stirring frequently, saute spinach until wilted, and set aside.
  6. Add butter to skillet and cook garlic for 1 minute, stirring frequently.
  7. Add pasta, pasta water, spinach, lemon juice, and parmesan cheese, and stir.
  8. Cook for 1-2 minutes, stirring frequently.
  9. Divide between four bowls and top with chicken tenderloins and parsley.

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