eCook Meal
Stellenzicht’s Lemon & Chicken Fettuccine
with fresh oregano, spinach & Chevin goat’s cheese
Brought to you from the beautiful wine farm of Stellenzicht, this dish is quick, uncomplicated, and always delicious. It’s loaded with a creamy lemon sauce, silky fettuccine, golden slices of chicken, fresh oregano, crumblings of goat’s cheese, and a drizzle of rich balsamic reduction.
Serving guide
Choose your portion size.
PRONTO PASTA!
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 12-15 minutes until al dente. Drain, reserving 1 cup of pasta water, and toss through a drizzle of oil to prevent sticking.
PREP STEP
Roughly dice ½ the Onion. Zest and cut the Lemon into wedges. Rinse the Spinach and the Oregano. Pick and roughly chop the rinsed oregano.
BUTTER-BASTED Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 3-4 minutes until golden. Flip, pop on the lid, and fry for 3-4 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the heat and rest for 5 minutes before slicing and seasoning.
MULTI-TASKER MAESTRO
While the Chicken is frying, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add 15g of butter. Add the flour and fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps.
THAT’S SAUCY
Return the pan, with the sauce, to a medium heat and bring to a simmer. Add the Lemon zest (to taste), the juice of 2 lemon wedges, the cooked pasta, and ½ the chopped Oregano. Loosen with the reserved pasta water until the desired consistency. Remove from the heat, stir through the rinsed spinach, mix until wilted, and season. Loosen with a splash of water just before serving, if necessary.
TIME TO DINE
Plate up the Lemon pasta. Top with the Chicken slices. Sprinkle over the remaining oregano and any remaining lemon zest. Crumble over the goat’s cheese and drizzle over the balsamic reduction. Finish off with a crack of black pepper. Serve with any remaining lemon wedges. Enjoy, Chef!
PRONTO PASTA!
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 12-15 minutes until al dente. Drain, reserving 1 cup of pasta water, and toss through a drizzle of oil to prevent sticking.
PREP STEP
Roughly dice the Onion. Zest and cut the lemons into wedges. Rinse the Spinach and the Oregano. Pick and roughly chop the rinsed oregano.
BUTTER-BASTED Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 3-4 minutes until golden. Flip, pop on the lid, and fry for 3-4 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the heat and rest for 5 minutes before slicing and seasoning.
MULTI-TASKER MAESTRO
While the Chicken is frying, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add 30g of butter. Add the flour and fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps.
THAT’S SAUCY
Return the pan, with the sauce, to a medium heat and bring to a simmer. Add the Lemon zest (to taste), the juice of 4 lemon wedges, the cooked pasta, and ½ the chopped Oregano. Loosen with the reserved pasta water until the desired consistency. Remove from the heat, stir through the rinsed spinach, mix until wilted, and season. Loosen with a splash of water just before serving, if necessary.
TIME TO DINE
Plate up the Lemon pasta. Top with the Chicken slices. Sprinkle over the remaining oregano and any remaining lemon zest. Crumble over the goat’s cheese and drizzle over the balsamic reduction. Finish off with a crack of black pepper. Serve with any remaining lemon wedges. Enjoy, Chef!
PRONTO PASTA!
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 12-15 minutes until al dente. Drain, reserving 2 cups of pasta water, and toss through a drizzle of oil to prevent sticking.
PREP STEP
Roughly dice 1½ of the onions. Zest and cut the lemons into wedges. Rinse the Spinach and the Oregano. Pick and roughly chop the rinsed oregano.
BUTTER-BASTED Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 3-4 minutes until golden. Flip, pop on the lid, and fry for 3-4 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the heat and rest for 5 minutes before slicing and seasoning.
MULTI-TASKER MAESTRO
While the Chicken is frying, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add 45g of butter. Add the flour and fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps.
THAT’S SAUCY
Return the pan, with the sauce, to a medium heat and bring to a simmer. Add the Lemon zest (to taste), the juice of 6 lemon wedges, the cooked pasta, and ½ the chopped Oregano. Loosen with the reserved pasta water until the desired consistency. Remove from the heat, stir through the rinsed spinach, mix until wilted, and season. Loosen with a splash of water just before serving, if necessary.
TIME TO DINE
Plate up the Lemon pasta. Top with the Chicken slices. Sprinkle over the remaining oregano and any remaining lemon zest. Crumble over the goat’s cheese and drizzle over the balsamic reduction. Finish off with a crack of black pepper. Serve with any remaining lemon wedges. Enjoy, Chef!
PRONTO PASTA!
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 12-15 minutes until al dente. Drain, reserving 2 cups of pasta water, and toss through a drizzle of oil to prevent sticking.
PREP STEP
Roughly dice the onions. Zest and cut the lemons into wedges. Rinse the Spinach and the Oregano. Pick and roughly chop the rinsed oregano.
BUTTER-BASTED Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 3-4 minutes until golden. Flip, pop on the lid, and fry for 3-4 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the heat and rest for 5 minutes before slicing and seasoning.
MULTI-TASKER MAESTRO
While the Chicken is frying, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add 60g of butter. Add the flour and fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps.
THAT’S SAUCY
Return the pan, with the sauce, to a medium heat and bring to a simmer. Add the Lemon zest (to taste), the juice of 8 lemon wedges, the cooked pasta, and ½ the chopped Oregano. Loosen with the reserved pasta water until the desired consistency. Remove from the heat, stir through the rinsed spinach, mix until wilted, and season. Loosen with a splash of water just before serving, if necessary.
TIME TO DINE
Plate up the Lemon pasta. Top with the Chicken slices. Sprinkle over the remaining oregano and any remaining lemon zest. Crumble over the goat’s cheese and drizzle over the balsamic reduction. Finish off with a crack of black pepper. Serve with any remaining lemon wedges. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R286.40
for 4 servings · R71.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Chevin Goat's Cheese needs 120 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 1.20× packR75.59
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fettuccine Pasta needs 500 gFettuccine Pasta 250 g 250 g at R54.99 · 2.0× packsR109.98
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemons needs 4Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Milk needs 400 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 20% of packR7.80
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stellenzicht’s Lemon & Chicken Fettuccine?
The preparation time for Stellenzicht’s Lemon & Chicken Fettuccine with fresh oregano, spinach & Chevin goat’s cheese is between 25 and 30 minutes.
What is the total time required to make Stellenzicht’s Lemon & Chicken Fettuccine with fresh oregano, spinach & Chevin goat’s cheese?
The total time required to make Stellenzicht’s Lemon & Chicken Fettuccine with fresh oregano, spinach & Chevin goat’s cheese is between 30 and 35 minutes.
How many servings does Stellenzicht’s Lemon & Chicken Fettuccine provide?
4 servings
What are the main ingredients in Stellenzicht’s Lemon & Chicken Fettuccine?
Balsamic Reduction, Cake Flour, Chevin Goats Cheese, Chicken, Chicken Breast, Fettuccine Pasta, Lemon, Milk, NOMU Poultry Rub, Onion, Oregano, Spinach
What is the nutritional information of Stellenzicht’s Lemon & Chicken Fettuccine?
Calories: 926, Carbs: 108 grams, Fat: grams, Protein: 63.7 grams, Sugar: 21.1 grams, Salt: 642 grams
How do I prepare Stellenzicht’s Lemon & Chicken Fettuccine?
TIME TO DINE: Plate up the lemon pasta. Top with the chicken slices. Sprinkle over the remaining oregano and any remaining lemon zest. Crumble over the goat’s cheese and drizzle over the balsamic reduction. Finish off with a crack of black pepper. Serve with any remaining lemon wedges. Enjoy, Chef! THAT’S SAUCY: Return the pan, with the sauce, to a medium heat and bring to a simmer. Add the lemon zest (to taste), the juice of 4 lemon wedges, the cooked pasta, and ½ the chopped oregano. Loosen with the reserved pasta water until the desired consistency. Remove from the heat, stir through the rinsed spinach, mix until wilted, and season. Loosen with a splash of water just before serving, if necessary. PREP STEP: Roughly dice the onion. Zest and cut the lemons into wedges. Rinse the spinach and the oregano. Pick and roughly chop the rinsed oregano. PRONTO PASTA!: Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 12-15 minutes until al dente. Drain, reserving 1 cup of pasta water, and toss through a drizzle of oil to prevent sticking. BUTTER-BASTED CHICKEN: Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 3-4 minutes until golden. Flip, pop on the lid, and fry for 3-4 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the heat and rest for 5 minutes before slicing and seasoning. MULTI-TASKER MAESTRO: While the chicken is frying, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add 30g of butter. Add the flour and fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps.
What should be prepared from my kitchen to make Stellenzicht’s Lemon & Chicken Fettuccine?
Balsamic Reduction, Cake Flour, Chevin Goats Cheese, Chicken, Chicken Breast, Fettuccine Pasta, Lemon, Milk, NOMU Poultry Rub, Onion, Oregano, Spinach
How many calories does Stellenzicht’s Lemon & Chicken Fettuccine have?
926 calories
How much fat content does Stellenzicht’s Lemon & Chicken Fettuccine have?
grams