Name: Lemon Pasta with Chicken and Pine Nuts
Yield: Makes 4 to 6 Servings
Ingredients: 2 tablespoons plus 2/3 cup canola oil or vegetable oil; 3/4 pound skinless boneless chicken breast halves; 12 ounces lemon-pepper fettuccine or regular fettuccine; 2 1/2 cups snow peas (about 5 ounces), 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

"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.

If you'd like to make your own pasta, our technique video will show you how.

Recipe notes

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