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Lemon Pasta With Chicken And Pine Nuts


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  • 2 tablespoons canola oil or vegetable oil plus
  • 2/3 cup canola oil or vegetable oil
  • 3/4 pound boneless skinless chicken breast halves
  • 12 ounces lemon-pepper fettuccine (or regular fettuccine)
  • 2 1/2 cups snow peas - (abt 5 oz) cut into
  • matchstick-size strips
  • 3/4 cup pine nuts toasted
  • 3/4 cup chopped fresh Italian parsley
  • 3 tablespoons fresh lemon juice
  • 2 1/2 tablespoons Dijon mustard
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.

Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

This recipe yields 4 to 6 servings.

This dish is best served either chilled or at room temperature.

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