Want to try and make this tonite, but I'm making it up so I need some help

[lex]

I want to try and make this lemon spaghetti (making the recipe up, I know there are real recipes out there, but I like trying to make them up myself)

spaghetti
green onions
garlic
lemon juice
basil
lemon pepper

tonite and throw some grilled chicken in it...BUT:

I think I'll cook the pasta by itself. Saute the onions and garlic a bit then add the lemon juice and basil...THEN:

1. What could I add other than butter or oil or cheese to give it some type of sauce? maybe if I added some chicken broth and a bit of cornstarch.
2. Then should I throw in the fresh basil at the end when I put the spaghetti into this liquid mixture?
Then I'd throw in the chicken...Would this dish work as a cold dish, or should it be hot?

Thanks for any input, advice, help...

[funniegrrl]

I make a garlic pasta that uses chicken stock, reduced, for a light sauce. Saute the garlic in olive oil over very low heat so that it gets golden very slowly. Add chicken stock and cook it down until it's reduced by at least half (you'll probably want to use low sodium). Cook pasta in a separate pot. Add cooked drained pasta to the garlic/oil/stock mixture.

[SusanL]

Lemon Spaghetti
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Quick Italian Dishes

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 6 servings

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.