Lemon Chicken Fettuccine

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

Ingredients

• 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
• 3 tablespoons Pompeian Arbequina extra virgin olive oil
• 3 to 4 boneless chicken breast halves, cubed
• salt and pepper, to taste
• 1 pint sweet grape tomatoes, halved
• 1 package (8-ounces) mushroom slices
• 1/4 cup loosely packed fresh flat leaf parsley
For the Dressing
• 2 tablespoons Pompeian Arbequina extra virgin olive oil
• 1 lemon, juiced
• 1/8 teaspoon garlic powder
• salt and pepper, to taste
• grated parmesan cheese, optional

Instructions

• Heat olive oil in a large skillet over medium heat; add cubed chicken pieces.
• Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
• Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
• Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequenty.
• In a cup or a jar, combine olive oil, lemon juice, garlic powder, salt and pepper; shake it or stir it until thoroughly mixed.
• Stir into pasta mixture.
• Remove from heat.
• Taste for salt and pepper; adjust accordingly.
• Sprinkle with grated parmesan cheese.
• Serve.