Lemon Chicken Fettuccine

By tulawdog

Ingredients

• 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
• 3 tablespoons Pompeian Arbequina extra virgin olive oil
• 3 to 4 boneless chicken breast halves, cubed
• salt and pepper, to taste
• 1 pint sweet grape tomatoes, halved
• 1 package (8-ounces) mushroom slices
• 1/4 cup loosely packed fresh flat leaf parsley
• For the Dressing
• 2 tablespoons Pompeian Arbequina extra virgin olive oil
• 1 lemon, juiced
• 1/8 teaspoon garlic powder
• salt and pepper, to taste
• grated parmesan cheese, optional

Preparation

Step 1

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 cup or a jar, combine olive oil, lemon juice, garlic powder, 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.