Description
A creamy and flavorful Lemon Dill Chicken Alfredo dish topped with roasted red pepper whipped feta and crispy parmesan zucchini.
Ingredients
Scale
- 2 chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- 1 red bell pepper, roasted
- 1/2 cup feta cheese
- 1 medium zucchini, sliced
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and cook the chicken breasts until golden and cooked through; season with salt and pepper.
- In a saucepan, combine heavy cream, parmesan cheese, lemon juice, and dill; heat until the cheese melts and the sauce thickens.
- Blend the roasted red pepper and feta cheese until smooth to create the whipped feta.
- In another skillet, sauté the zucchini slices until crispy; toss with breadcrumbs for added crunch.
- Combine the cooked pasta with the lemon dill sauce and sliced chicken; serve topped with whipped feta and crispy zucchini.
Notes
- For a vegetarian option, substitute chicken with grilled mushrooms.
- Adjust the amount of lemon juice based on your taste preference.
- Make sure to roast the red pepper beforehand for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Lemon Dill Chicken Alfredo, Roasted Red Pepper, Whipped Feta, Crispy Parmesan Zucchini