Lemon Pasta With Chicken and Pine Nuts
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:05pm

Ingredients




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

Preparation

1 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. 2 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. 3 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.) 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 at room temperature.