Walnut-Chicken Fettuccine

Ground walnuts, boosted by walnut oil, render this pasta dish richly flavorful. Crumbled Gorgonzola or other blue cheese would be a great addition.


4 servings (serving size: 1 cup pasta and about 3 ounces chicken)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

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.


Maureen Callahan,

Cooking Light

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note