Lemon Pasta with Chicken and Pine Nuts Recipe at Epicurious.com
Bon Appétit | July 2000
Gelson's, Los Angeles, CA
Ingredients
* 2 tablespoons plus 2/3 cup canola oil or vegetable oil
* 3/4 pound skinless boneless chicken breast halves
* 12 ounces lemon-pepper fettuccine or regular fettuccine
* 2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
* 3/4 cup pine nuts, toasted
* 3/4 cup chopped fresh Italian parsley
* 3 tablespoons fresh lemon juice
* 2 1/2 tablespoons Dijon mustard
Preparation
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)
My Notes
* A nice substitution is to replace the snow peas with broccoli.
* I always double the amounts for the lemon juice/mustard dressing and add a couple of tablespoons of extra virgin olive oil to balance out the flavors.
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