Directions:
- Cook linguine al dente in a large pot of boiling salted water.
- Drain well.
- Transfer to bowl.
- Add oil, parsley, lemon peel, and pepper to coat.
- Combine chicken stock, lemon juice and cornstarch in heavy large skillet, whisk to completely dissolve cornstarach.
- Bring to a boil, whisking constantly.
- Reduce heat, simmer 2 minutes.
- Add pasta mixture to sauce in skillet over low heat.
- Toss to coat until it is heated through.
- Serve sprinkled with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.93 Kcal (1139 kJ) | ||
| Calories from fat | 63.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Cholesterol | 14.01mg | 5% | |
| Sodium | 242.81mg | 10% | |
| Potassium | 69.83mg | 1% | |
| Total Carbs | 42.65g | 14% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 10.29g | 21% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1.4mg | 8% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 219.83 Kcal (920 kJ) | ||
| Calories from fat | 51.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 11% | |
|---|---|---|---|
| Cholesterol | 11.32mg | 5% | |
| Sodium | 196.29mg | 10% | |
| Potassium | 56.45mg | 1% | |
| Total Carbs | 34.48g | 14% | |
| Sugars | 1.2g | 6% | |
| Dietary Fiber | 2.89g | 14% | |
| Protein | 8.32g | 21% | |
| Vitamin C | 4.9mg | 10% | |
| Iron | 1.1mg | 8% | |
| Calcium | 74.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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