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Ingredientes
- 2 Tbsp. canola oil or possibly vegetable oil plus
- 2/3 c. canola oil or possibly vegetable oil
- 3/4 lb boneless skinless chicken breast halves
- 12 ounce lemon-pepper fettuccine (or possibly regular fettuccine)
- 2 1/2 c. snow peas - (abt 5 ounce) cut into matchstick-size strips
- 3/4 c. pine nuts toasted
- 3/4 c. minced fresh Italian parsley
- 3 Tbsp. fresh lemon juice
- 2 1/2 Tbsp. Dijon mustard Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat 1 Tbsp. oil in large nonstick skillet over medium heat. Add in chicken and saute/fry till cooked through, about 5 min per side. Cold. Cut chicken crosswise into 1/4-inch-thick strips.
- Cook pasta in large pot of boiling salted water till tender but still hard to bite. Drain well; transfer to large bowl. Add in 1 Tbsp. oil; toss to coat. Add in chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
- Whisk lemon juice and mustard in medium bowl. Add in remaining 3/4 c. oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with sufficient dressing to coat. (Can be made 3 hrs ahead. Cover and chill. Toss before serving.)
- This recipe yields 4 to 6 servings.
- Comments: "Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe."
- This dish is best served either chilled or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 620 | |
| Calories from Fat 504 | 81% |
| Total Fat 57.71g | 72% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.19g | |
| Cholesterol 32mg | 11% |
| Sodium 47mg | 2% |
| Potassium 515mg | 15% |
| Total Carbs 10.81g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.07g | 1% |
| Protein 18.44g | 30% |
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