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Creamy chicken and lemon fettuccine recipe
Creamy chicken and lemon fettuccine recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy fettuccine with zesty lemon-infused chicken and veggies.
Ingredients:
  • 500g fettuccine or pappardelle
  • 1 bunch baby broccoli, cut into 5cm lengths
  • 120g pea
  • 18.20 gm olive oil
  • 2 large Australian Chicken Breast Fillets
  • 1 lemon, thinly sliced
  • 1 lemon, extra, rind finely grated, juiced
  • 20.00 ml drained baby capers
  • 23.40 gm Dijon mustard
  • 300ml Thickened Cream
  • 40.00 ml coarsely chopped dill
Instructions:
  • Boil pasta in a saucepan following packet instructions until al dente, then add baby broccoli and peas for the last 2 minutes of cooking. Save 1/2 cup (125ml) of cooking liquid before draining.
  • Heat oil in a large frying pan over medium-high heat. Season chicken, then cook each side for 5-6 mins until golden brown and cooked through. Transfer to a plate, cover with foil, and let rest for 5 mins before thinly slicing.
  • After letting the chicken rest, introduce the lemon slices to the frying pan. Sauté for 1 minute on each side or until beautifully caramelized. Then, move the lemon slices to a plate. Add lemon zest, lemon juice, capers, mustard, and cream to the pan. Let the mixture come to a boil, then season to taste.
  • Stir in the dill into the creamy pasta mixture in the pan along with the reserved cooking liquid, lemon slices, and chicken. Mix well. Serve the delicious dish in individual bowls and season it to perfection.

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