Chicken and Shrimp Fettuccine
Even though I love eating out, one type of food I rarely order when I go out to eat is pasta. I usually find the pasta they serve in restaurants too rich and creamy. It’s super tasty, but for some reason, I feel guilty for ordering it even though I don’t order healthy options either. I guess I prefer to make pasta the way I like it…
My chicken and shrimp fettuccine recipe below is relatively healthy (except the butter, but you can swap it out for olive oil) and it is simple to make. I like making pasta with toppings I am craving that day (or maybe it depends more on what I currently have in the fridge). Swapping up the meat, vegetables, seafood and/or type of pasta changes it up. It will be like a whole new dish. 🙂
Level: Easy | Time: 40 min | Servings: 4
- Chicken breast (as much as you prefer) pre-seasoned overnight with salt, pepper, onion powder, garlic powder and lemon seasoning
- Shrimp (as much as you prefer)
- Raw baby spinach (as much as you prefer)
- 1 pkg of whole wheat fettuccine (or regular fettuccine, if you prefer)
- 1.5 tbsp of butter (or olive oil if you want a healthier option)
- 1 tsp of minced or chopped garlic
- 1 tbsp of pesto
- 2 tsp of honey mustard dressing
- Salt (as much as you prefer)
- Black pepper (as much as you prefer)
- Cayenne or chili pepper (if you like spicy)
- Grill, bake or pan fry the chicken breast. We grilled it on a George Foreman grill.
- Near the end of the cooking process, baste the chicken with 2 tsp of honey mustard dressing on both sides and cook the chicken for another 2 min.
- Cut into bite-sized pieces.
- Boil water, with a pinch of salt, in a pot big enough to fit 1 package of fettuccine.
- When the water starts boiling, add the fettuccine.
- Boil it for as long as the instructions say on the package (and whether you prefer your pasta al dente or softer).
- Drain with a colander and put the drained pasta back in the pot.
- Add 1 tbsp of butter and coat the pasta with it.
Shrimp and Spinach
- Heat a sauté pan to medium heat.
- Put 1/2 tbsp of butter on the pan.
- After the butter melts, add 1 tsp of minced or chopped garlic and the shrimp.
- When the shrimp turns light pink, put the spinach in and cook until the spinach is completely wilted and the shrimp is no longer translucent.
- Add the cooked fettuccine and chicken to the sauté pan with the shrimp and spinach, and stir.
- Add 1 tbsp of pesto, salt, black pepper and cayenne or chili pepper to taste, and stir.
- Cook for another 2 min on low heat.
- Take off heat and serve. Bon appetit!
If you want a good side dish to make with this, check out my Air-Fried Jalapeño Poppers blog post.