Description
A creamy and flavorful lemon dill chicken alfredo paired with roasted red pepper whipped feta and crispy parmesan zucchini.
Ingredients
Scale
- 2 chicken breasts
- 1 cup fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon dill
- 1 red bell pepper
- 1/2 cup feta cheese
- 1 small zucchini
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions.
- Season chicken breasts with salt and pepper, then grill or pan-fry until cooked through.
- In a saucepan, combine heavy cream, parmesan, lemon juice, and dill. Heat until cheese melts.
- Roast red bell pepper until charred, then blend with feta until smooth.
- Slice zucchini and sauté in olive oil until crispy.
- Combine pasta with alfredo sauce, then top with sliced chicken.
- Serve with whipped feta and crispy zucchini on the side.
Notes
- Use fresh dill for better flavor.
- Adjust seasoning to your taste.
- For a lighter version, use low-fat cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: lemon dill chicken alfredo, roasted red pepper whipped feta, crispy parmesan zucchini