Chicken Piccata with Fettuccine
A quick Italian-inspired meal to prepare for weeknight dinners or upscale dinner parties is chicken piccata served over fettuccine.

Lightly salted water should be added to a large pot and brought to a rolling boil.

Add the fettuccine, bring the mixture back to a boil, and cook the pasta for 8 minutes on medium heat, or until it is tender but not mushy.

Drain.

Chicken should be dredged through the mixture until it is evenly coated, shaking off any excess flour and lemon-pepper seasoning and placing it back into the shallow bowl.

Large skillet with olive oil heated to medium-high heat; add chicken; cook 6 to 10 minutes, or until light golden brown and no longer pink in the center.

In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C).

Keep the oil mixture in the skillet while transferring the chicken to a plate.