Description
A creamy and flavorful Coconut-Lemon Chicken Alfredo dish topped with chili feta cream and served with crispy parmesan green beans.
Ingredients
Scale
- 2 chicken breasts
- 1 cup coconut milk
- 1 lemon (juiced and zested)
- 8 oz fettuccine pasta
- 1/2 cup grated parmesan cheese
- 1/2 cup feta cheese
- 1/4 cup chili flakes
- 2 cups green beans
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions.
- In a skillet, heat olive oil and cook the chicken breasts until golden brown and cooked through.
- Remove the chicken and add coconut milk, lemon juice, and zest to the skillet, stirring to combine.
- Add the cooked pasta to the sauce and toss to coat.
- For the chili feta cream, blend feta cheese with chili flakes and a bit of coconut milk until smooth.
- In another pan, sauté green beans with olive oil and sprinkle with parmesan until crispy.
- Serve the pasta topped with sliced chicken, chili feta cream, and crispy green beans.
Notes
- Adjust the level of chili flakes according to your spice preference.
- For a vegetarian option, substitute chicken with tofu.
- Make sure to zest the lemon before juicing for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Coconut-Lemon Chicken Alfredo, Creamy Pasta, Chili Feta Cream, Crispy Green Beans