A delightful pasta dish combining tender chicken, fresh snow peas, and a zesty lemon sauce.
Cook the fettuccine in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Cut the chicken breast into bite-sized pieces and mince the garlic.
Ensure uniform chicken pieces for even cooking.
Heat a skillet over medium-high heat and cook the chicken pieces until browned and cooked through. Remove and set aside.
Avoid overcrowding the skillet to ensure proper browning.
In the same skillet, sauté the minced garlic until fragrant.
Keep the heat moderate to prevent the garlic from burning.
Whisk together the chicken broth, juice and zest of the lemon, cornstarch, salt, and pepper. Add this mixture to the skillet and cook until thickened.
Stir constantly to avoid lumps in the sauce.
Add the snow peas to the skillet and cook until tender-crisp.
Do not overcook the snow peas to retain their vibrant color and crunch.
Combine the cooked pasta, chicken, and sauce in the skillet. Toss to coat evenly.
Use tongs to mix the pasta and sauce thoroughly.
Garnish with fresh parsley and serve warm.
Chop the parsley finely for an even garnish.
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