Cook time: 0 hours 15 minutes
Servings: 6 servings
•* 4 1/2 cups low-sodium chicken stock
•* 12 oz spaghetti pasta, uncooked
•* 1 small onion sliced thin
•* 14.5 oz Rotel or petite diced tomatoes
•* 1 cup fresh basil
•* 3 cloves garlic, minced
•* 1 juice of a lemon + zest
•* 3 tbsp olive oil
•* 1/2 tbsp sea salt
•* 1 tsp fresh ground black pepper
•* 1/4 cup heavy cream
•* 1 cup shredded parmesan cheese
* 1 cup shaved parmesan cheese
•* more basil for garnish
In a deep skillet or heavy bottom pot add pasta, tomatoes, onions, basil, garlic, lemon juice + zest.
Drizzle olive oil, add salt and pepper.
Add chicken stock and stir everything.
On medium-high heat bring to a boil. Cover and cook for 8-10.
Halfway through cooking give it a good stir to make sure the pasta does not stick together. Cover and cook for an additional 2-3 minutes or until pasta is cooked.
Stir in heavy cream, and both parmesan cheeses.
Let sit for a few minutes for the sauce to thicken up!