Thursday, November 29, 2012

Chicken Fettuccine

I have to start making some healthy changes to the way we eat, and this recipe was created with that in mind. You can use any lightly-steamed vegetable you like with this dish:  green beans, asparagus, carrots, broccoli, or peas would all work well. Here's my "blueprint" recipe for Chicken Fettuccine.

CHICKEN FETTUCCINE WITH VEGETABLES
Makes 4 servings

1/2 lb. fettuccine, cooked "al dente" and drained
1/2 lb. chicken, cut in chunks
2 TBL olive oil
2 TBL butter
2 TBL lemon juice
2 TBL minced garlic or 3 garlic cloves, minced
1/2 cup dry white wine
2 cups lightly steamed vegetables
black pepper, to taste
1 TBL Parmesan cheese, grated

Saute chicken in olive oil until cooked through and remove to a bowl. Wipe excess oil from pan. Add butter, garlic, lemon juice and wine to pan and cook until butter melts. Add vegetables, pepper, and cooked fettuccine to pan. Toss until pasta is coated. Sprinkle with Parmesan and serve immediately.

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