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Receta Lemon Pasta With Chicken And Pine Nuts
by Global Cookbook

Lemon Pasta With Chicken And Pine Nuts
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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

  1. 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.
  2. 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.
  3. 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.)
  4. This recipe yields 4 to 6 servings.
  5. 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."
  6. This dish is best served either chilled or possibly at room temperature.