Lemon Chicken Fettuccini

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  • 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
  • 3 tablespoons Pompeian Arbequina extra virgin olive oil
  • 3 to 4 boneless chicken breast halves, cubed
  • salt and pepper, to taste
  • 1 pint sweet grape tomatoes, halved
  • 1 package (8-ounces) mushroom slices
  • ¼ cup loosely packed fresh flat leaf parsley
For the Dressing
  • 2 tablespoons Pompeian Arbequina extra virgin olive oil
  • 1 lemon, juiced
  • ⅛ teaspoon garlic powder
  • salt and pepper, to taste
  • grated parmesan cheese, optional

Click HERE for the instructions

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