Opis
Lemon dill chicken alfredo with roasted red pepper whipped feta and crispy parmesan zucchini is a flavorful dish that combines creamy pasta with zesty chicken and savory vegetables.
Składniki
Skala
- 8 oz fettuccine pasta
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 lemon (juiced and zested)
- 1 tablespoon fresh dill (chopped)
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 red bell pepper (roasted)
- 1/2 cup feta cheese
- 2 medium zucchinis (sliced)
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Instrukcje
- Cook fettuccine according to package instructions. Drain and set aside.
- Season chicken breasts with salt, pepper, lemon juice, and dill.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and slice.
- In the same skillet, add heavy cream and bring to a simmer. Stir in parmesan cheese until melted and smooth.
- In a blender, combine roasted red pepper and feta cheese. Blend until smooth.
- In another pan, sauté zucchini slices until crispy. Add breadcrumbs and cook until golden.
- Mix fettuccine with alfredo sauce and top with sliced chicken, whipped feta, and crispy zucchini.
Uwagi
- Adjust seasoning as needed.
- Can substitute gluten-free pasta for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Main Course
- Sposób: Stovetop
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 plate
- Kalorie: 650
- Cukier: 3g
- Sód: 800mg
- Kwasy: 40g
- Nasycony tłuszcz: 20g
- Tłuszcze Nienasycone: 15g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 3g
- Białko: 30g
- Cholesterol: 100mg
Słowa kluczowe: lemon dill chicken alfredo, roasted red pepper, whipped feta, crispy parmesan, zucchini