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Lemon chicken pasta Recipes
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Recipe Name : Lemon chicken pasta
Country : United States
Rating :
Category : Home > Pasta > Fettucini
Chef : Kerrie Sun
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1 tbs cornflour
1 x 375ml can light & creamy evaporated milk (Carnation brand)
Olive oil spray
2 (about 400g) single chicken breast fillets, cut into thin strips
1 brown onion, halved, thinly sliced
2 large garlic cloves, crushed
150g (1 cup) frozen peas, thawed
1 tbs finely grated lemon rind
1/2 cup coarsely chopped fresh continental parsley
1 tsp finely chopped fresh thyme
Salt & freshly ground black pepper
1 x 375g pkt fresh fettuccine pasta

Combine the cornflour and 1 tbs of the evaporated milk in a medium bowl. Gradually stir in the remaining evaporated milk.

Heat a large non-stick frying pan over high heat. Spray with olive oil spray to lightly coat. Add one-third of the chicken and cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating the pan between batches.

Reduce heat to medium. Spray the base of the frying pan with olive oil spray to coat. Add the onion and cook, stirring, for 1-2 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Increase heat to medium-high. Add the milk mixture and peas and cook, stirring, for 2-3 minutes or until sauce boils and thickens.

Add the chicken and cook, stirring occasionally, for 1 minute or until heated through. Remove from heat. Add the lemon rind, parsley and thyme. Taste and season with salt and pepper.

Meanwhile, cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain well and return to pan. Add the sauce to the fettuccine and gently toss to combine.

Spoon the pasta among serving bowls and serve immediately.