My original planned pasta for this dish was pappardelle, but for some reason whenever I go to our local Hannaford for something, they disappoint me. The location we frequent is convenient, located in the same complex as Ian’s bank and our gym, but they don’t even carry quinoa, their meat department is uncooperative, and their pharmacy is slower than molasses running uphill on a cold day. So of course it came as no surprise that they carry a multitude of pasta brands, but not a single bag of pappardelle.
Don’t mind me — I’m just grumpy from a long and thus far fruitless search for a source of pork bones and chicken parts for stock, so I can replicate the soup dumplings I had in Chinatown. I settled for Pastene fettuccine nests, which were nearly as wide as I would have liked, and grumbled about it to Ian for a bit before calming down and making a delicious, light but flavorful meal. It was bright, didn’t weigh me down even when I’d had my fill, and the chicken and avocado provide protein, which is even more important after a trip to the gym, which is where we’d just come from. (Another reason, probably, that I was already a bit testy before the pappardelle incident.)
Lemon Fettuccine with Chicken and Avocado
- 2 large boneless skinless split chicken breasts, cubed
- 5 garlic cloves, chopped
- 1/4 c olive oil
- 1 lb fettuccine nests
- 1 c chopped parsley (loosely packed)
- 2 avocados, peeled/seeded and diced
- 1 lemon, zested and juiced
- cracked black pepper
- grated or curled hard Italian cheese (such as Parmesan or Romano)
In a large pot, boil water for pasta. In a large saute pan, heat chicken, olive oil and garlic until chicken is cooked through. When your pasta water boils, add LOTS of salt before adding pasta. When pasta is al dente, drain water from pasta and add cooked chicken along with all the garlic and oil from the pan. Add parsley, lemon juice and zest, avocados and black pepper. Toss and serve topped with cheese.