Chicken and Lemon Fettuccine

Some nights all you want is to make something that is quick, filling and tasty. For that, pasta is an excellent choice. This recipe meets all of those criteria and for the gluten free you can still has pasta, it’s just rice pasta.

The original version of this recipe that this was adapted from called for spaghetti but personally I find the gluten free spaghetti is hopeless, as it is so thin and doesn’t have a good texture, so I always prefer to use fettuccine instead. Of course it is entirely up to you and your preferences.

Quick and Easy Chicken and Lemon Fettuccine


Half cup roasted pine nuts

14oz fettuccine or spaghetti

16 ounces chicken breast, cut into small cubes

2 tablespoons oil for frying

Half large onion or one small notion finely diced

8 fluid ounces light low fat cream

3 teaspoons finely grated lemon rind

2 tablespoons lemon juice

half chopped zucchini

1 cup roughly chopped snow peas

Half cup diced red bell pepper

Half cup grated parmesan cheese

Half cup roughly chopped fresh basil leaves

Cracked pepper and salt to season

Sprinkling of grated parmesan cheese to serve


Brown pine nuts with a teaspoon of oil over low heat in a small pan.

Place the fettuccine or spaghetti in a large saucepan of salted boiling water and cook until al dente.

Meanwhile, cook chicken in a little oil in large pan.

Add onions and cook further until onions are transparent. Add cream, lemon rind and juice, zucchini, snow peas, bell pepper and pine nuts. Cook for a further few minutes.

Add half cup parmesan and basil leaves, season with salt and pepper.

Drain pasta and add to the sauce in large pan. Mix through.

Serve with grated parmesan sprinkled over top.

Serves 4


You could also vary this recipe simply by adding broccoli, or mushrooms.

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