Lemon Basil Fettucine with Chicken

September 30, 2009

I picked up this Pappardelle’s Lemon Basil Fettucine at the DeBary Farmers Market last week and used it to throw together a quick and easy dinner.

Living in a house of seafood haters, I cooked chicken but I couldn’t help but think how good this would be with shrimp and/or scallops instead.

  • Lemon Basil Fettucine, about 1 pound
  • Boneless Chicken Breasts
  • Garlic, about 6 to 8 cloves
  • Red Bell Pepper
  • Fresh Parsley, snipped, about 1/3 of a cup
  • Dry White Wine, about 1 cup
  • Crushed Red Pepper
  • Olive Oil
  • Parmesan or Asiago Cheese

Put a big pot of water on to boil for the fettucine. Snip the parsley.

Pound the chicken to a uniform thickness.

Slice the pepper and mince the garlic.

Barely cover the bottom of a large saute pan with olive oil. Heat over medium to medium-high heat and add the chicken. Brown the chicken on both sides and remove from the pan.

Reduce the heat a bit and add peppers, garlic and crushed red pepper. Stir over medium low heat for a couple of minutes.

Add the wine.

Return the chicken to the pan and cook over low heat until the chicken is done. Stir in the parsley. Meanwhile, cook and drain the fettucine. Reserve a bit of the pasta water.

Add the fettucine to the pan and toss it all together. Add a bit of the pasta water if it’s too dry.

Serve with lots of freshly grated cheese.

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{ 2 comments… read them below or add one }

1 Margaret Stinson June 17, 2013 at 9:29 pm

Tried this for dinner this evening. We all enjoyed it very much. Made my own lemon basil pasta (that was a first as well). What a success. I love the simplicity of the ingredients and not heavy cream sauce very nice change. Thank you for sharing!


2 karenbove June 17, 2013 at 9:37 pm

Glad you enjoyed it! I’d love your lemon-basil pasta recipe if you’d like to share.


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