In the summer time I like to make lighter meals and stay away from the heavy meals. Even though this dish has pasta, it had a lighter taste to it, thanks to the of the fresh ingredients, like tomatoes, mushrooms and lemon juice.
Lemon Chicken Fettuccine
Ingredients:
- 8 ounces fettuccine noodles
- 5 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cubed
- black pepper, to taste
- 1 pint grape tomatoes, cut in half
- 8 ounces mushrooms, sliced
- 1 1/2 tablespoons dried parsley
- 1 lemon, juiced
- 1 teaspoon minced garlic
- grated parmesan cheese, to taste
Directions:
- Cook the fettuccine noodles according to the package directions and drain.
- In a large skillet, over medium heat, heat 3 tablespoons olive oil.
- Season the cubed chicken with black pepper and add to the skillet. Cook until the chicken is browned on all sides.
- Add in the tomatoes, mushrooms and parsley. Continue to cook, stirring frequently, until the chicken is completely cooked, about 3-4 minutes.
- Meanwhile, in a small bowl whisk together 2 tablespoons olive oil, juiced lemon and minced garlic.
- When the chicken is done, add the cooked and drained fettuccine to the skillet and lemon juice mixture. Stir to mix everything together and remove from the heat.
- Season with black pepper, if desired.
- Sprinkle with grated parmesan cheese.
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 731 |
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Total Fat |
21.6g |
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Saturated Fat |
2.9g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Trans Fat |
0g |
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Cholesterol |
75g |
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Sodium |
312.7mg |
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Potassium |
371.9mg |
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Total Carbohydrates |
89.4g |
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Dietary Fiber |
5g |
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Sugars |
6.8g |
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Protein |
40.7g |
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Vitamin A 9.64% Vitamin C 39.08% |
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Calcium 3.26% Iron 26.28% |
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*Nutritional information will vary depending on the brands you use. |
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