Name: Lemon Pasta with Chicken and Pine Nuts
Yield: Makes 4 to 6 Servings
Ingredients: 2 tablespoons plus 2/3 cup canola oil or vegetable oil; 3/4 pound skinless boneless chicken breast halves; 12 ounces lemon-pepper fettuccine or regular fettuccine; 2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips; 3/4 cup pine nuts, toasted; 3/4 cup chopped fresh Italian parsley; 3 tablespoons fresh lemon juice; 2 1/2 tablespoons Dijon mustard

"Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe."

This dish is best served either chilled or at room temperature.

If you'd like to make your own pasta, our technique video will show you how.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.