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Lemon Garlic Fettuccine

with Pesto Chicken



4 ounces basil leaves/no stems 

3 large garlic cloves

1/3 cup pine nuts

1 tablespoon white balsamic vinegar

1 cup good quality olive oil

1 cup finely grated Parmesan cheese 

Salt & pepper 

Sautéed Mushrooms & Fried Bacon

8-10 large, white mushrooms

1 tablespoon olive oil

1 tablespoon butter

Salt & pepper

5 slices thick cut bacon


10 ounces fettuccine noodles

Pan Fried Chicken

2 chicken breasts

All purpose flour

Salt & pepper

Olive oil

Creamy Lemon Garlic Sauce

2 tablespoons olive oil

12 large garlic cloves-sliced thinly widthwise

1 tablespoon flour

1 cup chicken broth

1 cup heavy cream 

4 tablespoons butter

1 lemon

Salt & white pepper






Toss the pine nuts in a small pan, over medium temperature until lightly browned.  Let cool.

Add the basil, garlic, pine nuts and balsamic vinegar to a food processor and pulse until finely chopped. 

Drizzle in the olive oil while pulsing. Add the Parmesan cheese, then salt & pepper to taste. 

Sautéed Mushrooms & Fried Bacon

Wash & dry the mushrooms right before using and slice into quarters.

Add the olive oil & butter to a small non stick sauté pan, over medium heat and toss until browned.  Season with salt & pepper.  Remove from heat and set aside.

Wipe out out the pan and cook the bacon until crispy.  Place with the mushrooms.


Boil the fettuccine in a pot of salted water to desired tenderness, drain off the water and set aside.

Pan Fried Chicken

Pound the chicken to about a 1/4 inch thickness, using a mallet or rolling pin. Season both sides with salt & pepper. Dredge both sides in flour and shake off excess.  

Fill the bottom of a frying pan with about 1/4 inch of the olive oil and heat between medium and medium high temperature.  Once hot, add the chicken and cook about 2-3 minutes on each side until browned and cooked through.  Remove and let cool/rest. Spoon some of the pesto over the top of chicken, slice down the middle lengthwise and then slice into strips widthwise.  Put the leftover pesto in a sealable container, cover the top with olive oil and store in the refrigerator for other use. 

Creamy Lemon Garlic Sauce

Heat the olive oil in a med-large sauté

pan over medium temperature.  Add the garlic and cook until it starts to brown.  Quickly spoon half of the garlic onto a plate and set aside.  Add the flour and cook 1 minute, whisking continuously so garlic doesn't burn.  after 1 minute, whisk in the chicken broth and cream. Zest half of the lemon into the pan and then squeeze half of the juice in.  


Reduce to low and simmer until sauce starts to thicken.  Add the butter and fettuccine and toss.  Salt & pepper to taste.  Pasta will absorb some of the sauce/liquid. Add small increments of more broth and cream as needed. Remove pan from heat and toss with bacon and mushrooms.  Top with the chicken and reserved garlic and serve immediately. Serves about 4.



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