I have to thank Ms. Martha Stewart for this one. This recipe is based on one she published in Living Magazine last summer.
This recipe is so quick and easy (15 minutes max) and so delicious (I crave it weekly) that I must post it even though it is January and this is intended to be a light summer meal.
Ingredients:
1 pound dried fettuccine
Coarse sea salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 Lemons (2 tablespoons julienned lemon zest, plus the juice from one lemon)
1/2 cup torn fresh mint leaves
2 tablespoon extra-virgin olive oil
1 lb of chicken breast strips
Directions
Bake or pan saute the chicken strips, and cut into small bite size pieces. Reserve to the side.
Cook pasta in heavily salted water (1/4 cup salt)
After Pasta is cooked, save 1 cup of the salty cooking water. Be sure the pasta is al dente. You will not enjoy this if the pasta is overcooked, it must be firm. For me it is usually just right in 8-10 minutes of boiling.
Transfer pasta to a large bowl, and mix in reserved cooking liquid, lemon zest and juice, mint, chicken, and oil. Fold in the cheese at the last moment before serving.
Enjoy with or without the chicken. I add chicken or shrimp to make this a main dish, but it can certainly work well without meat as an entree or side dish.
This recipe is so quick and easy (15 minutes max) and so delicious (I crave it weekly) that I must post it even though it is January and this is intended to be a light summer meal.
Ingredients:
1 pound dried fettuccine
Coarse sea salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 Lemons (2 tablespoons julienned lemon zest, plus the juice from one lemon)
1/2 cup torn fresh mint leaves
2 tablespoon extra-virgin olive oil
1 lb of chicken breast strips
Directions
Bake or pan saute the chicken strips, and cut into small bite size pieces. Reserve to the side.
Cook pasta in heavily salted water (1/4 cup salt)
After Pasta is cooked, save 1 cup of the salty cooking water. Be sure the pasta is al dente. You will not enjoy this if the pasta is overcooked, it must be firm. For me it is usually just right in 8-10 minutes of boiling.
Transfer pasta to a large bowl, and mix in reserved cooking liquid, lemon zest and juice, mint, chicken, and oil. Fold in the cheese at the last moment before serving.
Enjoy with or without the chicken. I add chicken or shrimp to make this a main dish, but it can certainly work well without meat as an entree or side dish.
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