Food, Recipes

Lemon Chicken & Pasta #Recipe

I found this recipe through a recommendation and my family loves it. I wanted to share how easy it is to make. I was looking for  unique dish away from the same old chicken dishes I make. I had a fridge of thawed chicken breast and when I saw the ingredients in this recipe, I knew it would be a hit and it is fun to make!
The Ingredients

  • 6 Boneless chicken breast halves (or so)
  • tablespoons Dijon Mustard
  • Italian seasoned breadcrumbs
  • 1/2 cup butter (only butter- I used unsalted. No substitutions)
  • tablespoon finely grated lemon rind
  • Juice from 1 large lemon
  • teaspoon salt
  • Black Pepper
  • 12 -16 ounces fettuccine, cooked 

Brush each chicken breast liberally with the Dijon Mustard. Don’t tell the kids it is Dijon-they will not taste it in all the other ingredients later-Shhhh!

Roll in Italian Bread Crumbs and lay all in a 13×9 Baking Dish
In a small saucepan melt the butter, add the lemon zest and squeeze the juice from the large lemon. Add the salt and pepper to taste and boil/stir. Pour over the chicken
Bake at 350 degrees for 45 minutes-basting with the lemon mixture every 15 minutes. I made a little extra butter mixture to add half way through cooking just to make sure I had enough reserve for the noodles.

Cook noodles and stir in all the bits and juice from the chicken pan after it is done cooking. Don’t worry about those black bits-they actually taste best! I top mine with a little Myzithra cheese, but that is optional. Top with chicken-I cut mine up a tad.
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