Description
A creamy, tangy, and spicy twist on classic chicken Alfredo with crispy green beans.
Ingredients
Scale
- 2 boneless, skinless chicken fillets
- 1 tbsp olive oil
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/4 cup feta cheese, crumbled
- 1 tsp chili flakes
- 1 lemon, juiced and zested
- 8 oz fettuccine pasta
- 1/2 cup grated Parmesan cheese
- 2 cups green beans, trimmed
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Season chicken with salt and pepper, then cook until golden and fully done. Slice into strips.
- In the same pan, add coconut milk, heavy cream, feta, chili flakes, and lemon juice. Simmer until slightly thickened.
- Toss cooked pasta with the sauce and half the Parmesan cheese.
- In a separate pan, sauté green beans in butter until crispy. Sprinkle with remaining Parmesan.
- Serve chicken over the pasta with green beans on the side.
Notes
- Adjust chili flakes to control spiciness.
- For extra richness, stir in more Parmesan.
- Use gluten-free pasta if needed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg
Keywords: chicken Alfredo, coconut lemon, chili feta, crispy green beans