White Wine Lemon Garlic Chicken Spaghetti with Balsamic Tomatoes

White Wine Lemon Garlic Chicken Spaghetti with Balsamic Tomatoes


  • 2 frozen breaded chicken breasts, cooked

  • 2 tbsp Kosher salt for pasta water

  • 5 oz. spaghetti noodles (we used whole wheat thin spaghetti)

  • 1 pouch Le Sauce White Wine Lemon Garlic Gourmet Finishing Sauce

  • ½ cup tomatoes, chopped

  • 1 tablespoon balsamic glaze

  • ¼ cup fresh grated parmesan cheese 

  • Chopped parsley or basil for garnish


  1. Bake chicken breasts according to package instructions.

  2. Bring a large pot of water to a boil, add Kosher salt.

  3. Cook pasta to al dente according to package directions. Reserve ½ cup of pasta water before draining.

  4. In a small bowl, combine chopped tomatoes and balsamic glaze, set aside.

  5. Top baked chicken with the fresh grated parmesan cheese.

  6. Place under the broiler just until melted, about 1-2 minutes.

  7. While pasta is cooking, heat the White Wine Lemon Garlic sauce in a medium skillet over low heat.

  8. Reserve about 1-2 tablespoons of the sauce before adding pasta.

  9. Add drained pasta and toss to coat in the sauce, add pasta water as needed.

  10. Divide onto 2 serving plates or bowls.

  11. Top each serving with a chicken breast.

  12. Drizzle the reserved White Wine Lemon Garlic sauce over the chicken, and top with balsamic tomatoes. Garnish with fresh chopped parsley or basil.

More Recipes

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published