This lemon chicken pasta recipe with fresh veggies like mushrooms and tomatoes is perfect for hectic weeknights but also a great option for dinner parties.
Servings : 4
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
For the Pasta and Vegetables
8 to 10ouncesfettuccine, cooked according to the directions on the package
3tablespoonsextra virgin olive oil
1poundboneless, skinless chicken breasts,cubed
salt and fresh ground black pepper,to taste
1pintgrape tomatoes,halved
8ouncessliced baby bella mushrooms
¼cuploosely packed fresh flat leaf parsley
For the Sauce
2tablespoonsextra virgin olive oil
1wholelemon,juiced
1teaspoongarlic paste,or mince 1 large garlic clove
salt and fresh ground black pepper,to taste
grated parmesan cheese,for serving
Instructions
Prepare the fettuccine according to the directions on the package.
In the meantime, heat the olive oil in a large skillet over medium heat. Add in the cubed chicken pieces, season with salt and pepper, and cook until the chicken is browned on all sides, stirring occasionally.
Add the halved grape tomatoes, sliced mushrooms, and parsley; frequently stirring, continue to cook for 3 to 4 minutes or until the chicken is thoroughly cooked.
Drain the fettuccine and add it to the skillet; cook for a minute or two or until heated through, stirring frequently.
In a mixing bowl or a jar, make the lemon dressing by combining the olive oil, lemon juice, garlic, salt, and pepper; shake it or stir it until thoroughly mixed.
Stir the lemon dressing into the pasta mixture. Remove from heat.
Taste the dish for salt and pepper and adjust accordingly.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Lunch/Dinner
Cuisine: American, Italian
Keyword: lemon chicken fettucine, lemon chicken pasta