CREAMY CHICKEN ZUCCHINI FETTUCCINE RECIPE - (4.5/5)
Provided by tinathorn
Number Of Ingredients 15
Steps:
- Peel the zucchini (or not, I peeled mine just for the look and munched on the peels while I was cooking) and cut them into wide julienne strips with a mandolin. Set aside. (I used the wider setting of my mandolin to create Fettuccine-like "noodles", but you could also do finer noodles with the thinner setting or you could also use a vegetable spiralizer.) Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened. Throw the cauliflower in and continue cooking for a minute or two. Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes. Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add chicken and continue cooking until heated through; Reserve. Ladle the cauliflower mixture into your blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice and process on high speed until super smooth and silky in consistency. Throw in capers and pulse 2-3 times just to mix them in and break them down a little. Pour that cauliflower mixture over the reserved chicken and mushrooms and bring to a simmer over low-medium heat. Divide the julienned zucchini between serving plates and ladle the chicken sauce on top. The heat from the sauce alone will soften the zucchini some, but it you want your "pasta" to be even softer still, you can also add the zucchini to the pan, stir until well coated and cook over low heat for a minute or two. Garnish with chopped fresh parsley.
LEMON CHICKEN FETTUCCINE
This one pot Lemon Chicken Fettuccine recipe is a fresh and easy take on dinner. A quick pasta dish made of noodles tossed with tomatoes, mushrooms, lemon juice and olive oil.
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat; add cubed chicken pieces.
- Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
- Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
- Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequenty.
- In a mixing bowl or a jar, combine olive oil, lemon juice, garlic, salt and pepper; shake it or stir it until thoroughly mixed.
- Stir into pasta mixture.
- Remove from heat.
- Taste for salt and pepper; adjust accordingly.
- Sprinkle with grated parmesan cheese.
- Serve.
Nutrition Facts : Calories 420 kcal, Carbohydrate 22 g, Protein 32 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 169 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
20-MINUTE CREAMY CHICKEN SKILLET WITH ITALIAN SEASONING
Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal.
Provided by Carolyn Casner
Categories Healthy Chicken Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.
- Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 8.9 g, Cholesterol 97.1 mg, Fat 14.8 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 4.5 g, Sodium 251.9 mg, Sugar 5.4 g
ZUCCHINI SPAGHETTI WITH CREAMY LEMON-CHIVE DRESSING
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
- Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.
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CREAMY LEMON CHICKEN PICCATA FETTUCCINE - JO COOKS
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4.6/5 (36)Calories 830 per servingCategory Dinner, Lunch, Main Course
- Add the 1/2 cup of flour to a shallow plate. Season chicken with salt and pepper, then dredge through the flour.
- In an oven safe skillet melt the butter over medium heat. add the chicken and cook on both sides until golden brown, about 3 or 4 minutes per side. Do not worry if the chicken is not cooked through. Remove the chicken from the skillet and set aside.
CHICKEN ZUCCHINI PASTA WITH CREAMY LEMON GARLIC SAUCE (VIDEO)
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Ratings 2Calories 803 per servingCategory Dinner, Main Course
- Cook the pasta al dente (the pasta should be slightly firm when bitten). If you're using pasta cooking water instead of the broth, remember to reserve 1/4 cup of the water.
- Cut the chicken into 1-inch (2.5 cm) cubes, season with Herbes de Provence, salt and pepper. Cut the zucchini into 1/4-inch (1/2 cm) slices or half-slices.
- Heat the oil in a large frying pan over high heat, add the chicken pieces. Don't stir for the first 2 minutes (letting the chicken brown), then cook for 2 more minutes, stirring from time to time, until the chicken is golden and almost completely cooked. Transfer to a plate.
- Add the zucchini to the pan and cook it just like chicken. At first, do not stir for about 2-3 minutes, letting it brown, then stir and cook for another minute, the zucchini should still be slightly firm and not entirely cooked.
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- Add 1 tablespoon of butter at a time to the cream. Whisking till it’s combined. Repeat until all the butter has been added.
LEMON CHICKEN PASTA RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
Reviews 2Category DinnerCuisine AmericanTotal Time 25 mins
- Boil water in a medium pot, and salt generously. Add the dry pasta and cook according to package instructions.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and sauté briefly, about 15 seconds. Add chicken strips. Sauté 2 minutes per side or until no longer pink. Pro-tip: Let chicken sizzle in the hot skillet, untouched, to get that golden brown sear.
- Add broth, lemon juice and cream cheese to the skillet and cook over medium-high heat for about 3 minutes or until cream cheese melts, stirring constantly with a whisk until smooth. Stir in the lemon zest, salt, pepper and Parmesan cheese, adding the cheese a little bit at a time and whisking with each addition to melt. Stir in chicken and pasta; cook one minute.
LEMON ZUCCHINI PASTA RECIPE - RECIPEMAGIK
From recipemagik.com
Category Dinner, Main CourseCalories 528 per servingTotal Time 20 mins
- Cook pasta as per package directions. In a pan heat some oil. Add some red pepper flakes. Into that add chopped onions and minced garlic. Saute for 30-45 seconds on medium-low heat. Now add grated zucchini and sliced zucchini. Saute them for at least 2-minutes on low heat. Season with Salt and Pepper as per taste. Saute for another 1-minute.
- Add cooked linguine pasta and mix well. Pour some of the reserved pasta water. Adjust consistency as per your choice. Take it off the heat.
- Now add some grated Parmesan Cheese and squeeze in some lime juice. Stir well until the cheese melts. Serve with fresh basil.
CREAMY LEMON CHICKEN FETTUCCINE - FRESH HUNGER
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