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Walnut-Chicken Fettuccine

Yield 4 servings (serving size: 1 cup pasta and about 3 ounces chicken)
Ground walnuts, boosted by walnut oil, render this pasta dish richly flavorful. Crumbled Gorgonzola or other blue cheese would be a great addition.

Ingredients

  • 1/4 cup ground walnuts, divided
  • 1 tablespoon all-purpose flour
  • 8 ounces uncooked linguine
  • 2 1/2 tablespoons walnut oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1 pound chicken breast tenders

Nutrition Information

  • calories 467
  • caloriesfromfat 30 %
  • fat 15.7 g
  • satfat 1.9 g
  • monofat 3 g
  • polyfat 9.3 g
  • protein 35.5 g
  • carbohydrate 45.7 g
  • fiber 2.6 g
  • cholesterol 66 mg
  • iron 3.3 mg
  • sodium 660 mg
  • calcium 40 mg

How to Make It

  1. Combine 2 tablespoons ground nuts and flour in a large zip-top plastic bag; set aside.

  2. Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add remaining ground nuts, 5 teaspoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper, tossing to coat. Heat a large nonstick skillet over medium heat. Add 1/2 teaspoon oil and garlic; cook 1 minute, stirring constantly. Add garlic mixture and chopped fresh parsley to pasta; toss to combine. Cover and keep warm.

  3. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to zip-top plastic bag; shake to coat. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Serve chicken over pasta.