8 chicken thighs
1/2 cup flour
1 tsp lemon pepper
1 tsp dried basil
1/2 tsp seasoning salt
1 lb spaghetti
1 head of broccoli, cut into small florets
1 red pepper, cut into strips
1 jar alfredo sauce
2 heaping tbsp pesto
1 lemon, zest and juice
Preheat oven to 350 degrees.
Put a large pot of salted water on to boil.
In a large oven proof skillet over medium-high heat add 1-2 tbsp of olive oil. Add the flour, lemon pepper, basil and seasoning salt into a bag and shake it up. Add the chicken thighs and shake to coat in the seasoned flour. Add the chicken to the pan and sear sear until golden about 3-4 minutes per side. You don't have to worry about cooking them all the way through, just let it get a beautiful golden color. Transfer the chicken in the skillet to the oven and let bake for 15-20 minutes. If you don't have an oven proof skillet, transfer the chicken to a baking sheet.
Once the water boils add the spaghetti and cook until al dente following the package directions.
In another skillet, heat up 1 tbsp of olive oil over medium-high heat. Add the broccoli and peppers and saute for 2-3 minutes. Add the zest of 1/2 the lemon as well as the juice of 1/2 the lemon. Stir in the pesto and alredo sauce. Turn the heat to low and simmer 1-2 minutes just to heat through. If you simmer the mixture for a long time you will lose the crunch and vibrant color of the vegetables. Drain the pasta and toss with the sauce and vegetables.
Remove the chicken from the oven and squeeze the juice of the other half of the lemon. Serve a mound of creamy lemon basil spaghetti with the crispy lemon chicken on top.
