Lemon Pasta with Chicken and Pine Nuts

• porties: 6 servings

Ingrediënten

2 tablespoons plus 2/3 cup canola oil or vegetable oil

3/4 pound skinless boneless chicken breast halves

12 ounces lemon-pepper fettuccine or regular fettuccine

2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips

3/4 cup pine nuts, toasted

3/4 cup chopped fresh Italian parsley

3 tablespoons fresh lemon juice

2 1/2 tablespoons Dijon mustard

Instructies

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.

Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)