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Lemon Pasta with Chicken
and Pine Nuts



  • 2/3 cup plus 1 tablespoon olive oil
  • 3/4 pound diced cooked chicken
  • 12 ounces lemon-pepper linguine or regular linguine
  • 2 cups snow peas, cut into matchstick-size strips
  • 3/4 cup pine nuts
  • 1/2 cup fresh parsley
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard


  1. Cook pasta until tender. Drain well; transfer to large bowl.
  2. Add 1 tablespoon oil; toss to coat.
  3. Add chicken, snow peas, pine nuts and parsley; toss to combine all ingredients.
  4. Whisk lemon juice and mustard in small bowl.
  5. Add remaining 2/3 cup olive oil in thin stream, whisking constantly.
  6. Season to taste with salt and pepper.
  7. Toss pasta with dressing.

Posted by MzMaggie at Recipe Goldmine 7/15/02 3:08:49 pm.


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