#lemon pepper

First, prepare chicken by pulling out tendons with a fork on a flat surface, preferably a cutting board. Once done, make sure to pat chicken dry & rub the lemon pepper seasoning on both sides of each tenderloin.

Next, put skillet on your 1st large burner with oil; heat it up with low to medium heat. While heating up, go ahead and start boiling the 12 cups of water in your deep pot with the salt to prevent the pasta from sticking. As water is close to boiling point, put your chicken in the skillet; turn it after 7-8 minutes. Add pasta once the water boils, stirring it occasionally for 7 minutes

Wait about 6 minutes for the other side to cook. If needed, check to make sure it’s white on the inside by cutting chicken open. There should be NO pink or clear meat if it’s done!!

Drain the cooked pasta thoroughly. Then, add it back into the pot, adding the sauce to the pot. Finally, shred the chicken and stir the pot with everything in it together.