Creamy chicken and lemon fettuccine
Add some oomph to the weeknight menu with this zesty fettuccine. Packed with chicken and tasty veggies, it’s a family winner.
Serves
4
Prep
10m
Note: + Resting time
Cooking
15m
Ingredients
- 500g fettuccine or pappardelle
- 1 bunch baby broccoli, cut into 5cm lengths
- 1 cup (120g) Coles Frozen Peas
- 1 tbs olive oil
- 2 large Coles RSPCA Approved Australian Chicken Breast Fillets
- 1 lemon, thinly sliced
- 1 lemon, extra, rind finely grated, juiced
- 1 tbs drained baby capers
- 1 tbs Dijon mustard
- 300ml thickened cream
- 2 tbs coarsely chopped dill
Method
STEP 1
Cook the pasta in a saucepan of boiling water following packet directions or until al dente, adding baby broccoli and peas in the last 2 mins of cooking. Drain, reserving ½ cup (125ml) cooking liquid.
STEP 2
Meanwhile, heat the oil in a large frying pan over medium-high heat. Season the chicken. Cook the chicken for 5-6 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
STEP 3
While the chicken is resting, add the lemon slices to the frying pan. Cook for 1 min each side or until caramelised. Transfer lemon slices to a plate. Add the lemon rind, lemon juice, capers, mustard and cream to the pan. Bring to the boil. Season.
STEP 4
Add the dill to the cream mixture in the pan with the pasta mixture, reserved cooking liquid, lemon slices and chicken. Toss until well combined. Divide among serving bowls. Season to serve.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
