Lemon Chicken Fettuccine
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
Ingredients
For the Pasta and Vegetables
- 8 to 10 ounces fettuccine, cooked according to the directions on the package
- 3 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- salt and fresh ground black pepper, to taste
- 1 pint grape tomatoes, halved
- 8 ounces sliced baby bella mushrooms
- ¼ cup loosely packed fresh flat leaf parsley
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1 whole lemon, juiced
- 1 teaspoon garlic 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.
- Sprinkle with grated parmesan cheese and serve.
Nutrition
Serving: 10.5ounces | Calories: 539kcal | Carbohydrates: 48g | Protein: 35g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 157mg | Potassium: 1071mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1371IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg
