Lemon Pasta with Chicken and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. If you'd like to make your own pasta, our technique video will show you how. Ingredients:
2 tablespoons plus 2/3 cup canola oil or vegetable oil |
3/4 pound skinless boneless chicken breast halves |
12 ounces lemon-pepper fettuccine or regular fettuccine |
2 1/2 cups snow peas (about 5 ounces), 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 |
Directions:
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.
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.)
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