Lemon and Spinach Fettuccine with Grilled Chicken
Serves 1
Directions
- 1Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley
- 2Grill the chicken breast smooth side down at a 45-degree angle
- 3After 2 minutes, turn 90 degrees
- 4After 2 more minutes, flip the chicken breast, and cook for another 60 seconds
- 5Finish cooking the chicken breast in a 400-degree oven for 4-5 minutes or until it reaches an internal temperature of 155°F
- 6In a cold pan, add olive oil, thin-sliced garlic cloves, and anchovy fillets that have been rinsed in cold water, then turn the heat on low to break up the anchovy filets
- 7Add salt to a pot of water and bring to a boil
- 8Add fettuccine to the boiling water
- 9Add spinach, lemon zest, and lemon juice to the garlic cloves
- 10Before the pasta is finished cooking, add it to the pan, along with pasta water
- 11Turn the heat back to medium, and as the pasta finishes, it will suck up the lemon juice
- 12Cut the heat, and add parmesan cheese, whisked eggs, and more pasta water
- 13Use the residual heat in the pan to slowly warm the eggs so they don't scramble
- 14Let the chicken rest for 5-10 minutes, then slice it
- 15Add the resting liquid to the pasta, then plate the pasta and top it with chicken
- 16Garnish with toasted breadcrumbs and plenty of parmesan
Ingredients
- chicken breast
- salt
- pepper
- onion powder
- garlic powder
- dried oregano
- dried parsley
- 3 tablespoons olive oil
- 6 garlic cloves
- 2 anchovy filets
- salt
- 0.5 pound pasta
- 4 cups spinach
- 1 lemon
- parmesan cheese
- 2 eggs
- 1 egg yolk
- toasted bread crumb
- parmesan
- red pepper flakes
Tips
- Use a meat thermometer when cooking chicken, aim for an internal temperature of about 155°F.
- If you want a great presentation, bone and skinless chicken breast
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