1 Regular Sized Package of Spaghetti
2 Boneless, Skinless Chicken Breast
1 Green Bell Pepper
1 Bunch Green Onion
1/4 Cup Lemon Juice
1/2 Stick Butter or 2 Tablespoons Margarine
1/4 Cup Extra Virgin Olive Oil
3 Tablespoons Flour
2 1/2 Cups Water
A Sprinkle of Salt
A Dash of Pepper
Set your stove to high heat and bring 8 cups of water to a boil and season it with a few good dashes of Salt. Add Pasta and stir. Cut Chicken into 1 inch chunks. Clean and cut Green Bell Pepper and Green Onion into large chunks and drizzle with Olive Oil. Season with Salt and Pepper. Allow to boil, stirring occasionally for about 11 minutes. Strain and rinse gently with cold water. Set aside. Keep your empty pot on the burner and lower heat to medium-high.
Place Chicken and Green Bell Peppers into your hot pot and stir. While stirring, allow to cook for 6-8 minutes.
Add Lemon Juice and Butter. When the Butter has melted and starts to bubble sprinkle Flour over the mixture and stir. When the mixture starts to look gummy, add water and keep stirring until mixture becomes creamy. Turn heat down to low and add a bit more Salt and Pepper to taste.
Add Pasta into Lemon Chicken Sauce and toss well. Serve family style on a pretty platter with another drizzle of Olive Oil!