Description
A creamy and flavorful dish featuring lemon dill chicken Alfredo with roasted red pepper whipped feta and crispy parmesan zucchini.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon dill
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 red bell pepper
- 1/2 cup feta cheese
- 2 medium zucchini, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season chicken with olive oil, lemon juice, dill, salt, and pepper.
- Cook chicken in a skillet over medium heat until cooked through, about 6-7 minutes per side.
- Cook fettuccine according to package instructions.
- In a blender, combine roasted red pepper and feta cheese until smooth.
- In a saucepan, heat heavy cream and add parmesan cheese until melted.
- Toss cooked pasta with cream sauce, then add chicken slices and red pepper feta.
- For zucchini, place slices on a baking sheet, sprinkle with parmesan, and roast for 15 minutes.
- Serve pasta topped with crispy zucchini.
Notes
- Use fresh dill for better flavor.
- Adjust the creaminess by adding more or less heavy cream.
- Roasting zucchini adds a nice texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: lemon dill chicken alfredo, roasted red pepper, whipped feta, crispy parmesan, zucchini