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Quick and Easy Recipe
Chicken Fettuccini with Lemon-Caper Cream Recipe
The presentation of this dish will definitely impress your guests.
Serve this up in a big, flat pasta bowl and garnish with some fresh parsley.
Italian
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 762g | |
| Calories 1603 | |
| Calories from Fat 1222 | 76% |
| Total Fat 138.89g | 174% |
| Saturated Fat 85.5g | 342% |
| Trans Fat 0.09g | |
| Cholesterol 622mg | 207% |
| Sodium 1318mg | 55% |
| Potassium 1189mg | 34% |
| Total Carbs 19.84g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.49g | 2% |
| Protein 75.18g | 120% |
Ingredients Convert Measures
- 1 lb. fettuccini
- 1 lb boneless chicken breasts (cut crosswise into 1/2 inch wide strips)
- 1/4 cup unsalted butter
- 2 cups heavy cream
- 1/4 cup drained capers
- 1/2 cup lemon juice
- 4 medium shallots, finely chopped
- 1/4 cup chopped fresh parsley
Directions
- Melt butter into large skillet. Add shallots and saute' for 1 minute. Raise heat, add chicken pieces and saute' until lightly browned , 3-5 min.
- Add lemon juice, stir and scrape bottom of pan with wooden spoon to remove lumps. When most of lemon juice has evaporated, add cream. Gently boil until thick. 10-12 minutes. Stir in capers and serve with chopped parsley.
- Serve over 1 lb of fettuccini
- Note: I usually do not place the entire lb of fettuccini in the pasta bowl.
