Creamy Lemon Chicken Fettuccine with Peas
By Joe
Source: America's Test Kitchen.
Fettuccine in a light lemon cream sauce with seared chicken strips, sweet peas, Parmesan and basil.
Always check the labels of the products you use.
Method
- 1
Chicken. Pat the strips dry and season with salt and pepper. Melt the butter in the pan over medium-high heat and cook the chicken about 3 min, turning, until no longer pink and 74 °C. Move to a plate.
- 2
Lemon cream. Add the garlic to the empty pan for 30 s, then the cream, lemon zest and juice. Simmer 3-5 min until slightly thickened, then take off the heat and cover.
- 3
Pasta and peas. Boil the fettuccine in 4 litres salted water until nearly al dente, adding the peas for the last minute. Save a mug of the water, drain and return to the pot.
- 4
Toss. Add the lemon cream, Parmesan, basil and chicken and toss together, adding splashes of the water until silky. Serve straight away.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
Why this label?
43 g protein for 802 kcal = 5.4 g per 100 kcal, so protein gives about 21% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 272 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large non-stick frying pan
- instant-read thermometer
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 802 kcal |
| Protein | 43 g |
| Carbohydrate | 86.2 g |
| of which sugars | 7 g |
| of which free sugars | 0 g |
| Fat | 31 g |
| of which saturates | 18 g |
| Fibre | 6.2 g |
| Salt | 1.23 g |
Protein per 100 kcal
5.4 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
