Peppered Lemon Chicken Pasta - cooking recipe

Ingredients

8 ounces uncooked dried spaghetti (or linguine)
1/4 cup unsalted butter
1 lb chicken breast, cut in small chunks
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sliced green onion

Preparation

Break spaghetti in half; cook according to package directions in 4-quart saucepan.
Drain; remove pasta from pan; keep warm.
Melt butter in same pan until sizzling; add chicken.
Cook over medium-high heat, stirring often, until chicken is golden brown, about 6-8 minutes.
Stir in lemon juice, salt and ground red pepper.
Return cooked spaghetti to pan; toss to coat.
Remove from heat, stir in green onions.
Variation: Fresh, unpeeled, uncooked shrimp can be substituted for chicken.