Name: Lemon-herb chicken fettuccine
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 oz fettuccine; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 6 1/4 cups water

Ingredients

9 items

6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
2 oz fettuccine
1½ tsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1½ tbsp fresh parsley, chopped
¾ tsp salt
½ tsp black pepper
6¼ cups water

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with the water and half the salt. Bring to a boil, then add the pasta. Cook for 10 to 12 minutes until al dente. Reserve 1/3 cup of the pasta water, then drain the pasta.
While the water comes to a boil, season both sides of the chicken breast with half the remaining salt and half the black pepper.
Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the center is opaque. Remove to a plate to rest for 5 minutes, then slice against the grain. Done when opaque in the center, 165°F.
In the same skillet over medium heat, add the remaining oil and the garlic. Cook for 1 minute until fragrant. Stir in the lemon juice and 1/4 cup of the reserved pasta water. Simmer for 2 minutes while scraping up any browned bits from the pan.
Add the cooked pasta to the skillet and toss for 1 minute to coat, adding the remaining pasta water a spoonful at a time if it looks dry. Remove from the heat and stir in the parsley and the remaining salt and pepper. Place the pasta on a plate and top with the sliced chicken.

Nutrition

Ingredients

Instructions

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