Description
A creamy Alfredo dish infused with lemon and dill, served with roasted red pepper whipped feta and crispy Parmesan zucchini.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried dill
- Zest and juice of 1 lemon
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 4 oz feta cheese
- 1 roasted red pepper, diced
- 1 medium zucchini, sliced
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Season chicken with olive oil, salt, pepper, dill, lemon zest, and juice. Bake for 25 minutes.
- Cook pasta according to package instructions.
- In a saucepan, heat cream, minced garlic, and grated Parmesan until smooth.
- Blend feta and roasted red pepper until whipped.
- Toss zucchini slices with shredded Parmesan and bake for 15 minutes until crispy.
- Slice chicken and serve over pasta with Alfredo sauce, whipped feta, and crispy zucchini.
Notes
- Use fresh lemon juice for best flavor.
- Adjust seasoning to taste.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Lemon Dill Chicken Alfredo, Roasted Red Pepper Feta, Crispy Parmesan Zucchini