Lemon Pasta With Chicken and Pine Nuts

Photo: flickr user davidsilver

Ingredients

2 tablespoons canola oil or vegetable oil plus

2/3 cup canola oil or vegetable oil

3/4 pound boneless skinless chicken breast halves

12 ounces lemon-pepper fettuccine

(or regular fettuccine)

2 1/2 cups snow peas - (abt 5 oz) 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

Salt to taste

Freshly-ground black pepper to taste

Preparation

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and saute 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.)

This recipe yields 4 to 6 servings.

Comments: "Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe."

This dish is best served either chilled or at room temperature.