Lemon chicken fettuccine

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

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Chicken fettuccine is a delicious comfort meal and this recipe has the added zing of lemon. Plus, it can easily be made gluten free.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 cups reduced-salt chicken stock
juice of 2 lemons
1 teaspoon crushed garlic
2 teaspoons dried oregano
250g fresh fettuccine
3 bunches broccolini, halved lengthways, cut into 4cm lengths, or 6 cups broccoli
2 cups shredded cooked chicken breast, skin removed
4 cups baby spinach
1 tablespoon freshly shaved parmesan, to serve

Instructions

1 Place stock, lemon, garlic and oregano in a large saucepan with 6 cups water and bring to the boil.

2 Add fettuccine to pan and cook according to packet instructions until al dente, adding broccolini for last 4 minutes of cooking time.

3 Stir chicken and baby spinach through mixture until chicken is heated through and spinach is just wilted. Drain, reserving about 1/2 cup cooking liquid.

4 Divide fettuccini, shredded chicken, veges and reserved liquid among 4 bowls. Scatter over shaved parmesan, drizzle with olive oil and serve.

Variations

Make it gluten free: Use gluten-free pasta and check stock is gluten free.

Nutrition Info (per serve)

Calories 430cal

Kilojoules 1800kJ

Protein 36g

Total fat 8g

–Saturated fat 1g

Carbohydrates 50g

–Sugars 5g

Dietary fibre 8g

Sodium 680mg

Calcium 140mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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