Lemon Chicken Fettuccine

• Meat

  • 3 Chicken breast, boneless halves

• Produce

  • 1/4 cup Flat leaf parsley, loosely packed fresh
  • 1/8 tsp Garlic powder
  • 1 pint Grape tomatoes, sweet
  • 1 Lemon
  • 1 package Mushroom, slices

• Pasta & Grains

  • 8 oz Fettuccine, cooked

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Pompeian arbequina extra virgin olive oil

• Dairy

  • 1 Parmesan cheese, grated

Found on diethood.com

Description

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
• 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

Directions

• 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.