i have to admit, i am not a huge fan of lemon flavored food. but i wanted to branch past the limitations i seemed to be giving my taste buds and try something new. i know that lemon is a great pair with basil, so while brainstorming this recipe in walmart, i grabbed some fresh basil and a lemon. i knew i wanted to add some cream to the dish, but i forgot to buy some heavy cream at the store. oh well. anyway, while looking through the fridge, i saw the sour cream staring me in the face. it worked wonderfully! the sauce was delicious. i glanced over at the hubby at one point, and he was drinking the sauce with a spoon. i knew it was a hit. 🙂
- 1 lb thin spaghetti -
- 2 cups hot water -
- 2 chicken bouillon cubes -
- 3 tablespoons canola oil -
- 2 chicken breasts - cubed
- 4 cloves garlic - minced
- 1/2 onion - chopped
- 1 tablespoon flour -
- 1/2 cup sour cream -
- 1/2 lemon - juiced
- 4 tablespoons basil - chopped
- bring a large pot of water to a boil. cook the thin spaghetti according to the package directions. drain and set aside.
- in a bowl, add the hot water and chicken bouillon cubes. allow the cubes to steep and dissolve into the water. set aside. (feel free to use 2 cups of chicken broth instead)
- in a large pan, heat the canola oil over medium high heat. once hot, add the chicken cubes. season with salt/pepper to taste. allow the cubes to sear by not tossing them for a few minutes once they are in the pan. toss the cubes and saute until cooked through.
- add in the garlic and onion. saute, until the onions are slightly tender.
- sprinkle the flour over the mixture, and toss to coat. allow the flour taste to cook off by sauteing for a few more minutes.
- slowly stir in the reserved chicken broth. scrape the bits of the chicken drippings off the bottom of the pan.
- reduce the heat and stir in the sour cream.
- taste and season accordingly. allow to simmer for a few minutes.
- turn off the heat and squeeze in the lemon juice and basil.
- serve over reserved spaghetti noodles.