I'm looking to do a chicken and spaghetti dinner on the cheap. The chicken will be cut up and cooked and then added into the spaghetti. I'm stumped on what to make for a sauce. I immediately jumped to an alfredo sauce, but I want to get some acid in there. Maybe some olive oil, lemon juice and some herbs? It would be ideal if the sauce was more of a vehicle for the herbs. Maybe chicken stock and olive oil would work?
What do you all think?
What do you all think?
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