Creamy Lemon Chicken Fettuccine with Peas
Inspired by techniques from America's Test Kitchen.
Fettuccine in a light lemon cream sauce with seared chicken strips, sweet peas, Parmesan and basil.
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Method
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Equipment
- large non-stick frying pan
- instant-read thermometer
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 804 kcal |
| Protein | 43 g |
| Carbohydrate | 86.8 g |
| of which sugars | 7.2 g |
| of which free sugars | 0.2 g |
| Fat | 31 g |
| of which saturates | 18 g |
| Fibre | 6.2 g |
| Salt | 1.93 g |
Protein per 100 kcal
5.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 2 boneless skinless chicken breasts (about 350 g), in 5 mm strips
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 25 g unsalted butter
Sauce
- 2 garlic cloves, finely chopped
- 200 ml double cream
- 1 lemon
Pasta
- 400 g dried fettuccine
Pasta water
- 20 g fine salt for 4 litres of pasta water (0.5%) about 3¼ tsp; most of it goes down the drain
Pasta
- 250 g frozen peas
To finish
- 60 g Parmesan, finely grated
- 15 g basil, chopped
- 1
Chicken. Pat the strips dry and season with salt and pepper. Melt the butter in the pan over medium-high heat and cook the chicken about 3 min, turning, until no longer pink and 74 °C. Move to a plate.
- 2
Lemon cream. Add the garlic to the empty pan for 30 s, then the cream, lemon zest and juice. Simmer 3-5 min until slightly thickened, then take off the heat and cover.
- 3
Pasta and peas. Boil the fettuccine in 4 litres salted water until nearly al dente, adding the peas for the last minute. Save a mug of the water, drain and return to the pot.
- 4
Toss. Add the lemon cream, Parmesan, basil and chicken and toss together, adding splashes of the water until silky. Serve straight away.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
