Description
This dish features lemon dill chicken alfredo paired with roasted red pepper whipped feta and crispy parmesan zucchini.
Ingrédients
L'échelle
- 2 boneless chicken breasts
- 1 cup fettuccine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 lemon, juiced and zested
- 1 tablespoon fresh dill, chopped
- 1 red bell pepper, roasted
- 1/2 cup whipped feta
- 1 medium zucchini, sliced
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions.
- In a skillet, heat olive oil over medium heat and sauté garlic.
- Add chicken breasts, season with salt and pepper, and cook until golden brown.
- Remove chicken and set aside. In the same skillet, add heavy cream, parmesan cheese, lemon juice, and dill.
- Stir until cheese melts and sauce thickens.
- Slice the chicken and return it to the skillet, coating with sauce.
- For the zucchini, coat slices in breadcrumbs and bake until crispy.
- Blend roasted red pepper and whipped feta until smooth.
- Serve the chicken over fettuccine, topped with red pepper feta and crispy zucchini.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Adjust seasoning based on your taste.
- You can add more vegetables if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Main Course
- Méthode: Stovetop, Baking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 plate
- Calories: 600
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 35g
- Graisses Saturées: 20g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 2g
- La protéine: 30g
- Le taux de cholestérol: 120mg
Mots-clés: lemon dill chicken alfredo, roasted red pepper whipped feta, crispy parmesan zucchini