Lemon Chicken Fettucine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz fettucine3/4 pound boneless skinless chicken breasts1/4 tsp salt1/8 tsp black pepper1/4 c chicken broth3 tbl lemon juice1 tbl freshly grated lemon rind1 c fat free half and half3 tbl grated parmesan cheese2 garlic cloves crushed1/4 c sliced scallions1/4 c finely chopped fresh parsley
1. Cook the pasta al dente according to package directions. drain well, return to the pot, and cover to keep warm.
2. While the pasta is cooking, rinse the chicken with cool water, and pat dry with paper towels. Cut the chicken into 3/4 inch cubes, sprinkle with salt and pepper and set aside.
3. Combine the broth, lemon juice, and lemon rind in a small bowl and set aside.
4. Coat a large nonstick skillet with olive oil cooking spray and preheat over medium-high heat. Add the garlic and chicken, and stir-fry for about 4 min or until the chicken is nicely browned and no longer pink inside.
5. Reduce the heat to medium, and add the pasta to the skillet. Pour the broth mixture over the pasta and chicken, and toss to mix well. Slowly pour the milk mixture over the pasta, tossing gently for a minute or two or until the sauce just begins to boil and thickens slightly. Add a little more milk if the sauce seems too dry.
6. Add the scallions and parsley to the skillet and toss to mix well. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MARYMAZ1.
2. While the pasta is cooking, rinse the chicken with cool water, and pat dry with paper towels. Cut the chicken into 3/4 inch cubes, sprinkle with salt and pepper and set aside.
3. Combine the broth, lemon juice, and lemon rind in a small bowl and set aside.
4. Coat a large nonstick skillet with olive oil cooking spray and preheat over medium-high heat. Add the garlic and chicken, and stir-fry for about 4 min or until the chicken is nicely browned and no longer pink inside.
5. Reduce the heat to medium, and add the pasta to the skillet. Pour the broth mixture over the pasta and chicken, and toss to mix well. Slowly pour the milk mixture over the pasta, tossing gently for a minute or two or until the sauce just begins to boil and thickens slightly. Add a little more milk if the sauce seems too dry.
6. Add the scallions and parsley to the skillet and toss to mix well. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MARYMAZ1.
Nutritional Info Amount Per Serving
- Calories: 295.9
- Total Fat: 3.2 g
- Cholesterol: 18.4 mg
- Sodium: 373.6 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 2.8 g
- Protein: 15.4 g
Member Reviews