Chicken W/Lemon Leek Fettucinne Recipe

Name: Chicken W/Lemon Leek Fettucinne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces uncooked linguine; 4 (6-ounce) skinless, boneless chicken breast halves $; 1/2 teaspoon salt, divided; 1/4 teaspoon black pepper; 1/4 cup all-purpose flour; 3 tablespoons butter, divided $; 3 garlic cloves, thinly sliced $; 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups); 1/2 cup fat-free, lower-sodium chicken broth $; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

6 ounces uncooked linguine
4 (6-ounce) skinless, boneless chicken breast halves $
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided $
3 garlic cloves, thinly sliced $
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth $
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

1
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
3
3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4
4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; saute 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces uncooked linguine, 4 (6-ounce) skinless, boneless chicken breast halves $, 1/2 teaspoon salt, divided, 1/4 teaspoon black pepper, and more.

Yes, Chicken W/Lemon Leek Fettucinne falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken W/Lemon Leek Fettucinne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions