Walnut-Chicken Fettuccine

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.

Cooking Light MAY 2004

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 467
  • Calories from fat: 30%
  • Fat: 15.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 9.3g
  • Protein: 35.5g
  • Carbohydrate: 45.7g
  • Fiber: 2.6g
  • Cholesterol: 66mg
  • Iron: 3.3mg
  • Sodium: 660mg
  • Calcium: 40mg

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Walnut-Chicken Fettuccine Recipe