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Creamy Fettuccine With Chicken and Leeks

Creamy Fettuccine With Chicken and Leeks
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the leek, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  3. Add the cream and 1 tablespoon of the lemon zest and simmer until slightly thickened, 8 to 12 minutes.
  4. Add the chicken and cook until warmed through, 1 to 2 minutes more.
  5. Add the chicken mixture and the remaining tablespoon of lemon zest to the pasta and toss to coat.
By March, 2013

Nutritional Information

  • Per Serving
  • Calories 933
  • Fat 54g
  • Sat Fat 28g
  • Cholesterol 230mg
  • Sodium 489mg
  • Protein 42g
  • Carbohydrate 69g
  • Sugar 5g
  • Fiber 3g
  • Iron 5mg
  • Calcium 106mg
What does this mean? See Nutrition 101 .

Quick Tip

A cooking pot and pasta
Wait to toss this creamy sauce with the noodles until just before serving. If it sits, it will thicken and become sticky.

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