What are the main ingredients in Stellenzicht’s Lemon & Chicken Fettuccine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

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!

What should be prepared from my kitchen to make Stellenzicht’s Lemon & Chicken Fettuccine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Stellenzicht’s Lemon & Chicken Fettuccine

Name: Stellenzicht’s Lemon & Chicken Fettuccine
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

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.

Stellenzicht’s Lemon & Chicken Fettuccine

with fresh oregano, spinach & Chevin goat’s cheese

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Cake Flour
Chevin Goats Cheese
Chicken
Fettuccine Pasta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Milk
Fresh Oregano
Lemon
Lemons
Low Fat Fresh Milk
NOMU Poultry Rub
Onion
Onions
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Stellenzicht’s Lemon & Chicken Fettuccine

Serves 1

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!

Fettuccine Pasta - 125g
Onion - 1
Lemon - 1
Spinach - 20g
Fresh Oregano - 4g
Free-range Chicken Breast - 1
NOMU Poultry Rub - 10ml
Cake Flour - 10ml
Low Fat Fresh Milk - 100ml
Chevin Goat's Cheese - 30g
Balsamic Reduction - 10ml

Download the Recipe

Serves 2

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!

Fettuccine Pasta - 250g
Onion - 1
Lemons - 2
Spinach - 40g
Fresh Oregano - 8g
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 20ml
Cake Flour - 20ml
Low Fat Fresh Milk - 200ml
Chevin Goat's Cheese - 60g
Balsamic Reduction - 20ml

Download the Recipe

Serves 3

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!

Fettuccine Pasta - 375g
Onions - 2
Lemons - 3
Spinach - 60g
Fresh Oregano - 12g
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 30ml
Cake Flour - 30ml
Low Fat Fresh Milk - 300ml
Chevin Goat's Cheese - 90g
Balsamic Reduction - 30ml

Download the Recipe

Serves 4

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!