Ingredients
2
tbsp plus 2/3 cup canola oil or vegetable oil
3/4
pound skinless boneless chicken breast halves
12
ounces lemon-pepper fettuccine or regular fettuccine
2
1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
3/4
cup pine nuts, toasted
3/4
cup chopped fresh Italian parsley
Directions
1.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
2.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
3.
Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)
New-York Restaurants
