Servings: 6

Ingredients:

• 8oz spaghettini (or other long pasta)
• 1.5 lbs chicken breast
• 1 tsp salt-free chicken seasoning (or Mrs. Dash)
• Ground black pepper (to taste)
• Olive oil
• 2tbsp unsalted butter, divided
• 4 garlic cloves, thinly sliced or minced
• ¾ cup no-salt-added chicken broth
• 1/8 tsp crushed red pepper flakes (optional)
• ½ cup cherry tomatoes, cut in half
• 2tbsp lemon juice
• 3 tbsp chopped parsley, plus more for garnish

** while tomatoes are a source of potassium, this recipe uses a small amount per serving and can fit into a kidney-friendly diet.

Directions

1. Bring a large pot of water to a boil. Add the pasta to the boiling water and cook according to package directions. Reserve ½ cup water. Drain pasta.
2. While the pasta is cooking, cut chicken breast into bite size pieces. Season with salt-free seasoning of choice and pepper.
3. Heat a large skillet over high heat. When the pan is hot, add a light drizzle of olive oil and add chicken. Cook 5-7 minutes until browned and cooked through. Transfer to a plate and set aside.
4. Reduce heat to medium , add ½ tbsp unsalted butter to the skillet and melt. Add garlic and saute for 1 minute. Add chicken broth and crushed red pepper flakes. Cook, scraping the bottom of the pan, for about 2 minutes. Add the tomatoes and let them cook for 1 minute.
5. Add the remaining 1 ½ tbsp unsalted butter and melt, add the lemon juice and remove from heat.
6. Add the chicken and pasta back to the pan and toss until evenly coated. Add some reserved pasta water if needed. Finish with fresh parsley and serve.

Suggested Pairing: serve with a fresh side salad or sauteed green beans.

For more recipe ideas, please visit www.kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes