Lemon Chicken Fettuccine

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 | www.diethood.com | One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil. | #chicken #pasta #recipe



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.

Lemon Chicken Fettuccine | www.diethood.com | One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil. | #chicken #pasta #recipe

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?

Lemon Chicken Fettuccine | www.diethood.com | One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil. | #chicken #pasta #recipe

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.

Lemon Chicken Fettuccine | www.diethood.com | One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil. | #chicken #pasta #recipe

ENJOY!

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Lemon Chicken Fettuccine
 
Prep time
Cook time
Total time
 
One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.
Serves: Serves 4 to 6
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
  • ¼ cup loosely packed fresh flat leaf parsley
For the Dressing
  • 2 tablespoons Pompeian Arbequina extra virgin olive oil
  • 1 lemon, juiced
  • ⅛ teaspoon garlic powder
  • salt and pepper, to taste
  • grated parmesan cheese, optional
Instructions
  1. Heat olive oil in a large skillet over medium heat; add cubed chicken pieces.
  2. Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
  3. Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
  4. Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequenty.
  5. In a cup or a jar, combine olive oil, lemon juice, garlic powder, salt and pepper; shake it or stir it until thoroughly mixed.
  6. Stir into pasta mixture.
  7. Remove from heat.
  8. Taste for salt and pepper; adjust accordingly.
  9. Sprinkle with grated parmesan cheese.
  10. Serve.
Notes
RECIPE SOURCE: DIETHOOD

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

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Comments

  1. susan says

    This was fabulous! I was hesitant to make it after I read the post that said it was “bland.” It was anything but! My family loved it. I made it exactly as written, except I added capers. Wow …. this had great flavor. Definitely a keeper in our home. Thank you.

  2. Kathy says

    made this tonight for my family – loved it!!!! it was easy and fast and very flavorful. they only alteration I made was to add a 2nd lemon. will try this again with shrimp. thanks for posting the recipe!

    • says

      Hi Melissa! You’ll first need 3 tablespoons Extra Virgin Olive Oil for the pan to cook the cubed chicken and veggies. Then, you are going to make a lemon dressing of sorts, and for that you will need 2 more tablespoons olive oil. Does that make sense? Let me know. Have a good evening!

  3. Mellissa says

    followed your recipe verbatim. Was very very disappointed. It was the blandest thing I’ve ever tasted.

    • says

      Sorry you didn’t like it! :( This is the first time that anyone has commented negatively about this recipe. Hope you will stick around and find something else that you might like. Nevertheless, thank you for taking the time to let me know. Have a great evening!

  4. Lauren says

    I pinned this reciped over the weekend and bought everything to make it. Today I came back do double check that had everything for dinner tonight and I can see the photos and write of the olive oil but no recipe. I was really looking forward to making this but now I am stumped.

  5. Erin says

    I made this for dinner tonight but also added capers and a lemon juice from a bottle, not from a lemon. It was delish! My husband is not one to eat foods with oil as a dressing but he really enjoyed this meal. :)

  6. says

    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.

  7. says

    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!

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