Lemon Pasta With Chicken and Pine Nuts


2 tablespoons canola oil or vegetable oil plus
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


Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and saute 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.
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 at room temperature.




4.0 servings


Wednesday, December 9, 2009 - 10:05pm



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