This is a sponsored post written by me on behalf of Pompeian.

One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

Lemon Chicken Fettuccine by Diethood Lemon Chicken Fettuccine

pinit fg en rect gray 20 Lemon Chicken Fettuccine

Not to be confused with Lemon-Chicken, mmmkay?

I need a pasta intervention. I seem to make pasta every other day. Every few days I change it up a bit and make us eat green things, like Shaved Brussels Sprouts Salad with Avocado and Pistachios. OR, I get all ethnic on us and prepare this Meat and Potato Gratin. A-may-zing!

However, one thing does not change; I always manage to throw the entire contents of my fridge in a pan.

Here we have lemon, chicken, tomatoes, mushrooms, fettuccine… blood, sweat, tears… I forgot the pickles.

As far as I see it, if I can have my pasta, protein, AND some veggies in one pot, sans creamy sauce?? It’s a definite winner! I mean, creamy sauce wins, always, but sometimes the jiggle beneath my wings insists on healthier options.

Thus, when I found this pretty little bottle, Arbequina, a mild-bodied extra virgin olive oil, I couldn’t wait to make something healthy-errrr. With a delicious taste of ripe fruits and the sweetness of almonds, as soon as I tasted it, I thought about lemon and chicken. And fettuccine, of course. Yes, almonds remind me of pasta.

Pompeian Diethood Lemon Chicken Fettuccine

Arbequina is part of the Pompeian Varietals Collection, a new premium line of mono-varietal extra virgin olive oils, featuring unique flavor profiles of single olive varieties. Moreover, and totally exciting, Pompeian provides consumers the ability to learn the journey of each bottle! Like, you can literally find out where those olives were grown, where they were harvested, where they were processed, and finally how this bottle arrived to you. Amazing stuff, right? Check it out by jumping over to Pompeian’s website, Tree To Bottle.

The Pompeian Varietals Collection ranges in flavors, from mild to full-bodied, providing the perfect flavor for any dish; from veggies to poultry, and from seafood to juicy red meats. Currently, there are three varieties: Arbequina, to be used with vegetables and fish (AND lemon chicken fettuccine);  Picholine, suggested use is with meats; and finally, Koroneiki, best paired with soups and salads. There really is something for everyone. Which profile fits you best?

Chicken Fettuccine Diethood Lemon Chicken Fettuccine

Obviously, I chose Arbequina. It just fit me like a glove.

And, while this pasta dish is pretty and comforting, and easy,  it’s also warm, citrusy and incredibly delicious. Essentially, we’re adding boiled pasta into a pan with chicken. And ‘shrooms, and tomatoes.

Also… don’t be alarmed that the “lemon” comes last. Yeah. Together with the rich and nutty Pompeian Arbequina Extra Virgin Olive Oil, it pulls this entire meal together, making you want to scrape every last bit of this Lemon Chicken Fettuccine that’s sitting in that pan.

Chicken Lemon Fettuccine Diethood Lemon Chicken Fettuccine

ENJOY!

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Lemon Chicken Fettuccine

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

Chicken Fettuccine Lemon Diethood Recipe Lemon Chicken Fettuccine

One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

Ingredients

  • 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
  • 3 tablespoons Pompeian Arbequina extra virgin olive oil
  • 3 to 4 boneless chicken breast halves, cubed
  • salt and pepper, to taste
  • 1 pint sweet grape tomatoes, halved
  • 1 package (8-ounces) mushroom slices
  • 1/4 cup loosely packed fresh flat leaf parsley
  • For the Dressing
  • 2 tablespoons Pompeian Arbequina extra virgin olive oil
  • 1 lemon, juiced
  • 1/8 teaspoon garlic powder
  • salt and pepper, to taste
  • grated parmesan cheese, optional

Instructions

  • Heat olive oil in a large skillet over medium heat; add cubed chicken pieces.
  • Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
  • Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
  • Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequenty.
  • In a cup or a jar, combine olive oil, lemon juice, garlic powder, salt and pepper; shake it or stir it until thoroughly mixed.
  • Stir into pasta mixture.
  • Remove from heat.
  • Taste for salt and pepper; adjust accordingly.
  • Sprinkle with grated parmesan cheese.
  • Serve.

Notes

RECIPE SOURCE: DIETHOOD

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http://diethood.com/lemon-chicken-fettuccine/
 Lemon Chicken Fettuccine

This is a sponsored post written by me on behalf of Pompeian.

 Lemon Chicken Fettuccine

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28 Comments on this article. Feel free to join this conversation.

  1. Barbara Boomstra July 8, 2014 at 10:53 AM - Reply

    What could I use in place of mushrooms. I dislike mushrooms

    • Katerina Petrovska July 8, 2014 at 11:20 AM - Reply

      Hi Barbara! What do you think about using veggies such as broccoli florets or asparagus spears? Fresh baby spinach would also work really well.

    • Brian September 28, 2014 at 4:44 PM - Reply

      Just made this using broccoli crowns in place of mushrooms and regular olive oil, very good!

  2. Ramona April 2, 2014 at 10:08 AM - Reply

    Lemon is a perfect flavor for this pasta dish… so bright and light. :)

  3. Tonia March 31, 2014 at 8:54 AM - Reply

    Wow!!! That sounds amazing and your pictures are beautiful!

  4. Kim Beaulieu March 28, 2014 at 10:17 PM - Reply

    Me likey. You make the best pasta around Kate. Love it.

  5. Valerie March 28, 2014 at 3:45 PM - Reply

    Okay, so may I please come over for dinner sometime in the near future? :D

  6. Aimee @ Simple Bites March 28, 2014 at 10:32 AM - Reply

    This needs to be my dinner tonight! Gorgeous.

  7. Jaclyn March 27, 2014 at 10:38 PM - Reply

    This looks awesome! I love the lemon and chicken combo, one of my favorites!

  8. Rose March 27, 2014 at 3:49 PM - Reply

    Looks great and I am sure it tastes great!
    Good job Kathy!

  9. Norma | Allspice and Nutmeg March 27, 2014 at 2:14 PM - Reply

    This is perfect for a weeknight.

  10. Stacy | Wicked Good Kitchen March 26, 2014 at 4:38 PM - Reply

    Kate, I could dive right into that saucepan! Fettuccine is my favorite cut of pasta and the addition of lemon chicken with grape tomatoes makes it divine. Beautiful photos, my friend. Pinning!

  11. A_Boleyn March 26, 2014 at 2:42 PM - Reply

    I enjoyed seeing the twist on pasta, chicken and sauce in this dish though I doubt that I have the palate to appreciate the subtleties of this olive oil but I like the simplicity of the dressing you used.

  12. Mary Frances March 26, 2014 at 1:15 PM - Reply

    Ditto Kelli! I think I could eat this every day!

  13. Jocelyn (Grandbaby Cakes) March 26, 2014 at 12:43 PM - Reply

    WOW Gorgeous dear! I want this for dinner!

  14. Laura (Tutti Dolci) March 26, 2014 at 11:57 AM - Reply

    I’m drooling over these flavors, must make for dinner tonight!

  15. Lyuba@willcookforsmiles March 26, 2014 at 9:29 AM - Reply

    What a delicious and easy pasta dinner! My husband would love this! He needs an intervention too :) He could easy pasta every day…and tries!

  16. Claire Gallam March 26, 2014 at 9:09 AM - Reply

    This is SO gorgeous. Seriously, so gorgeous.

  17. Tina Muir March 26, 2014 at 7:19 AM - Reply

    MMMMM this looks wonderful! Dont worry, I am on the pasta train too! I need to keep fueling my body with lots of yummy carbs for the intensity of my training as an elite. This would be a delicious new recipe to try! Thanks! Pinning right now!

  18. Kelli @ The Corner Kitchen March 26, 2014 at 7:09 AM - Reply

    This dish is a reminder why I could eat pasta every.single.day. Great dinner!

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