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
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.
CREAMY LEMON CHICKEN PASTA
A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.
Provided by EmmLee
Categories Main Dish Recipes Pasta Chicken
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
- Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
- Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
- Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
- Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
- Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g
CREAMY LEMON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, cut the chicken breasts in half, widthwise.
- Lay chicken flat and season both sides with salt and pepper.
- Gently coat the chicken pieces in the flour, shaking off any excess.
- Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
- Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
- Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
- Add the rest of the stock and the cream and stir.
- Season with salt and pepper, and add the lemon juice.
- Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
- Spoon the sauce over the chicken.
- Remove from heat. Sauce will thicken as it cools.
- Serve with parsley and extra sauce.
- Enjoy!
Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
- Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
CREAMY LEMON FETTUCCINE
Deliciously refreshing with a decadent edge! The combination of lemon and pasta is definitely under-rated. Courtesy of foodblog "Cream Puffs in Venice". The photo I posted is made with fresh home-made pasta, which made it even better!
Provided by Cinnamonised
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the cream in a small pot until it's just about to come to a boil. Remove from the heat and add the lemon zest. Set aside for 10 minutes. Drain the cream through a sieve to remove the lemon zest.
- Put a large pot of water to boil; once it comes to a boil add the fettuccine and cook according to package directions.
- As the fettuccine cook, melt the butter in a large pan (large enough to accommodate the fettuccine). Add the lemon cream and bring to a boil; add a bit of salt and pepper (taste to make sure that it's to your liking; add more salt if necessary). Lower the heat and let the cream simmer; it will reduce slightly and thicken.
- As soon as the fettuccine are cooked add them to the cream mixture. Immediately add the Parmigiano Reggiano and toss gently until all the fettuccine are covered in the sauce. As you toss the pasta, the melting Parmigiano and the starch from the pasta will combine to thicken the sauce further.
- Serve the pasta immediately with additional Parmigiano.
- Enjoy!
ZUCCHINI NOODLES IN GARLIC-PARMESAN CREAM SAUCE
Elevate simple zucchini with a rich garlic and Parmesan cream sauce. Serve it as a side for chicken or pork with a tossed salad.
Provided by Bibi
Categories Zucchini Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
- Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
- Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
- Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
- Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
- Toss with sliced cherry tomatoes before serving and garnish with parsley.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 6.7 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 8.4 g, Sodium 553.8 mg
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CREAMY CHICKEN PASTA WITH ZUCCHINI AND LEMON
From familystylefood.com
4.7/5 (12)Total Time 30 minsCategory PastaCalories 598 per serving
- Toss the zucchini on a rimmed baking sheet with the olive oil, 3/4 teaspoon salt and the crushed chili. Roast 20 minutes, or until the zucchini is golden brown on the edges.
- Bring 4 or 5 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook until al dente.
- Put the cream, shallot, garlic and lemon zest in a saucepan. Bring to a simmer over medium-high heat (watch that it doesn't boil over), then reduce the heat and simmer 10 minutes. Remove from the heat and stir the lemon juice, goat cheese, Parmesan.
CREAMY LEMON CHICKEN FETTUCCINE - FRESH HUNGER
From freshhunger.com
Servings 6Total Time 35 minsCategory Main CourseCalories 622 per serving
- Place the chicken breasts on a cutting board. Using a sharp chef knife, cut each chicken breast in half horizontally – the blade of the knife will be parallel with the cutting board. Toss the chicken, a drizzle of olive oil, a generous pinch of salt and a generous pinch of pepper together in a large bowl. Heat a large, deep frying pan over medium-high heat. Add the chicken and cook 4 minutes each side until browned – the chicken should release easily from the pan when it is cooked on one side then the other. Remove the chicken from the pan and cover to keep warm. Don’t wash the pan.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and boil, stirring occasionally, for 10 minutes.
- Heat the same pan you cooked the chicken in on medium heat. Add 2 tablespoons of olive oil and the garlic. Cook, stirring for a minute or two until the garlic is softened and fragrant.
- Add the crushed red pepper, lemon zest and lemon juice. Add a pinch of salt and 1 teaspoon of freshly ground pepper. Stir everything together ensuring you scrape some of the browned bits from the chicken into the sauce. Add the cream and stir to combine. Add 1 cup of the fettuccine cooking water. Cook, stirring occasionally, for 2 minutes or until the sauce has thickened slightly.
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