Walnut-Chicken Fettuccine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ground walnuts, boosted by walnut oil, render this pasta dish richly flavorful. Crumbled Gorgonzola or other blue cheese would be a great addition. Ingredients:
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 |
Directions:
1. Combine 2 tablespoons ground nuts and flour in a large zip-top plastic bag; set aside.
2. 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.
3. 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.
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