Crisp-Tender Vidalia Onion Paste &Amp; Peas Plate Worth Saving

This garlic chicken with creamy lemon spaghetti is the ultimate quick-fix dinner. Juicy chicken cutlets are seasoned with garlic powder and pan-seared until golden, then served over a bed of spaghetti tossed in a luscious cream sauce with sweet peas and bright lemon. It’s a restaurant-quality meal that comes together in just 20 minutes.

Every bite delivers a burst of flavor: the tangy lemon, the richness of the cream sauce and the pop of peas. Top it all with fresh scallion greens and a final squeeze of lemon for a dish that feels both comforting and fresh. Perfect for busy nights when you want something delicious without the fuss.

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Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. Once water is boiling, add spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While spaghetti cooks, pat chicken dry with paper towels and season all over with half the garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a cutting board and tent with foil to keep warm. Wipe out the pan.
4. Once spaghetti is drained, heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook, stirring, until softened, 30-60 seconds. Stir in drained spaghetti, peas, cream sauce base, onion paste, remaining garlic powder and a squeeze of lemon juice. Cook, tossing, until sauce has thickened and everything is evenly coated, 1-2 minutes. If the sauce seems too thick, stir in reserved pasta cooking water a splash at a time. Taste and season with salt and pepper.
5. Slice chicken crosswise. Divide pasta between plates. Top with chicken, scallion greens, a squeeze of lemon juice and as much lemon zest as you like. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly. Add them directly to the pan with the spaghetti; they will thaw and heat through quickly.

What can I substitute for cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of garlic powder as a substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk if the sauce thickens.