Lemon Chicken Angel Hair
4 Tablespoons Butter
2 Tablespoons Olive Oil, Or More As Needed
1 Small Onion, Chopped
2 Cloves Garlic, Minced, Or More To Taste
3 Cups Half N’ Half
3 Cubes Chicken Bouillon
2 Teaspoons Dried Oregano
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
1 Cup Cold Water
2 Tablespoons Cornstarch
1 Pound Seasoned Grilled Breast Chicken Chunks
1 (16 Ounce) Package Angel Hair Pasta
½ Cup Lemon Juice
3 Tablespoons Chopped Fresh Flat Leaf Parsley
2 Teaspoons Lemon Zest
½ Cup Grated Parmesan Cheese, Or To Taste
Step 1 Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
Step 2 Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
Step 3 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain.
Step 4 Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese. Serve with spinach salad with Greek dressing, garlic crostini and tea.