We love a weeknight meal that's one part healthy, one part indulgent and all around easy. You can get this meal on the table in just over 30 minutes.
8 oz fettuccine
1 lemon, sliced
1 ½ lbs chicken breasts
8 oz cremini mushrooms
1 (16 oz) can of Lindsay Crafted Black Ripe Olives
1 (16 oz) can of Lindsay Crafted Green Ripe Pitted Olives
4 Tbsp olive oil, separate
4 Tbsp butter, melted
3 Tbsp fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon pepper
1 Tbsp dried parsley
10 oz. cherry tomatoes
2 cups packed spinach
Shredded parmesan, for garnish
Bring a large pot of water to a boil. Cook fettuccine according to box directions. When done cooking reserve ½ cup of pasta water, set cooked pasta aside.
While the pasta is cooking, cut chicken into bite sized pieces. Slice mushrooms into halves. Drain olives.
Prepare dressing by mixing 2 Tbsp olive oil, butter, lemon juice, zest, salt, pepper and parsley together. Set aside.
Put 2 Tbsp of oil into a large saute pan over medium high heat. Cook chicken and lemon slices until both sides are browned and cooked through about 6 minutes. Set aside.
Put mushrooms into the hot pan, cook for 5 minutes until lightly browned. Transfer to a plate and add tomatoes to pan. Cook until tomatoes begin to soften.
Add olives and spinach. Cook for 2 minutes and remove from heat. Add pasta, chicken, lemon slices and mushrooms to the pan, pour dressing over the top. Toss until combined. Add pasta water as needed for desired consistency.
If desired, serve with parmesan for garnish.
