Creamy Chicken And Lemon Fettuccine Recipe

This zesty lemon in this creamy fettuccine recipe brings out the best of the chicken and vegie in this dish.

The ingredient of Creamy Chicken And Lemon Fettuccine Recipe

• 500g fettuccine or pappardelle
• 1 bunch baby broccoli cut into 5cm lengths
• 1 cup 120g coles frozen peas
• 1 tbsp olive oil
• 2 large coles rspca approved australian chicken breast fillets
• 1 lemon thinly sliced
• 1 lemon extra rind finely grated juiced
• 1 tbsp drained baby capers
• 1 tbsp dijon mustard
• 300ml coles thickened cream
• 2 tbsp scratchily chopped dill

The Instruction of creamy chicken and lemon fettuccine recipe

• cook pasta in a saucepan of boiling water following packet directions or until al dente adding baby broccoli and peas in last 2 mins of cooking drain reserving 1 2 cup 125ml cooking liquid
• meanwhile heat the oil in a large frying pan greater than medium high heat season the chicken cook the chicken for 5 6 mins each side or until golden brown and cooked through transfer to a plate and cover taking into account bearing in mind foil set aside for 5 mins to rest thinly slice
• while the chicken is resting add the lemon slices to the frying pan cook for 1 min each side or until caramelised transfer lemon slices to a plate build up the lemon rind lemon juice capers mustard and cream to the pan bring to the boil season
• amass the dill to the cream blend in the pan when the pasta mixture reserved cooking liquid lemon slices and chicken toss until well combined divide among serving bowls season to serve

Nutritions of Creamy Chicken And Lemon Fettuccine Recipe

calories: 948 83 calories
calories: 37 grams fat
calories: 19 grams saturated fat
calories: 92 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 57 grams protein
calories: n a
calories: 350 milligrams sodium
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calories: nutritioninformation