Lemon Pepper Chicken Fettuccine

• Meat

  • 1 Chicken breast, Large

• Produce

  • 1 Green onions
  • 1 Leek, large

• Canned Goods

  • 1/3 cup Chicken stock

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 6 oz Fettuccine
  • 1 Water from cooking pasta

• Baking & Spices

  • 1 2/3 tbsp Lemon pepper seasoning
  • 1 Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 3 tbsp Butter
  • 1 Parmesan cheese, fresh grated

Found on willcookforsmiles.com

Description

Ingredients

• 1 large chicken breast
• 1 Tbsp lemon pepper seasoning
• Vegetable oil for cooking
• 6-8 oz fettuccine
• (Save 3 Tbsp of water from cooking pasta)
• 3 Tbsp butter
• 1 large leek
• Salt
• Water from cooking pasta
• ⅓ cup chicken stock
• 2 tsp lemon pepper seasoning
• 1 Tbsp lemon juice
• Fresh grated Parmesan cheese for topping
• Green onions for topping

Directions

• Cook pasta, drain and set side. Make sure to save a little bit of pasta water.
• Cut off the dark green leaves off the leek and the very bottom by the roots, discard what you cut off or save it for making homemade vegetable stock. Wash the leeks and cut them length-wise in half. Thinly slice the leek halves into half circles. Set aside.
• Preheat a medium cooking pan, over medium heat. Add some vegetable oil.
• Cut chicken breast in half, width-wise, and season each side generously with lemon pepper seasoning.
• Cook seasoned chicken breasts until done. Take them out of the pan and set aside.
• In the same cooking pan, add butter and sliced leek and cook until golden, stirring often. Season with a little bit of salt.
• Once leeks are cooked, add pasta water, chicken stock and lemon juice. Mix well.
• Add lemon pepper seasoning, mix and taste if you need to add any more salt.
• Stir in pasta into the sauce and cook for about 5 minutes.
• Slice chicken and either mix it into the pasta or add it on top of pasta.
• Grate some Parmesan cheese on top. Add some diced green onion on top as well. Serve immediately.