Walnut-Chicken Fettuccine

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

Yield:

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

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

Preparation

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.

Note:

Maureen Callahan,

Cooking Light

May 2004
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