Delicious pasta is definitely one of my favorite food indulgences and this low-fat recipe from my bestselling cookbook The Shredded Chef is one I come back to time and time again.
I like mushrooms and Parmesan cheese in just about anything so it’s no surprise I like this recipe so much, but it really is outstanding. The taste, texture, and mouthfeel just make you want to savor every bite.
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Protein Per Serving
Carbohydrates Per Serving
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8 ounces whole grain fettuccine
2 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat, cut into strips
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces (around 1 to 1 1/2 cups) shiitake mushrooms, stemmed and sliced
2 tablespoons lemon juice
2 teaspoons lemon zest
salt and ground black pepper, to taste
1/2 cup Parmesan cheese, grated
1/2 cup fresh basil, chopped
Cook pasta according to package directions. When you drain the pasta, save 1/2 cup of the pasta water.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the sliced chicken and cook for 3 – 4 minutes, add the garlic and mushrooms. Cook, stirring occasionally for 4 – 5 minutes or until the mushrooms are nice and tender. Stir in the lemon juice, lemon zest, salt, and pepper and remove from the heat.
Add the pasta, 1/2 cup of pasta water, Parmesan, and basil to the skillet and toss.
What You Get to Eat
Picture courtesy of Vegan Miss
What did you think of this week’s recipe? Let me know in the comments below!
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