Lemon Pasta with Chicken and Pine Nuts

• 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

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat.
2. Add chicken and saute until cooked through, about 5 minutes per side.
3. Cool.
4. Cut chicken crosswise into 1/4-inch-thick strips.
5. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
6. Drain well; transfer to large bowl.
7. Add 1 tablespoon oil; toss to coat.
8. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
9. Whisk lemon juice and mustard in medium bowl.
10. Add remaining 3/4 cup oil in thin stream, whisking constantly.
11. Season to taste with salt and pepper.
12. Toss pasta with enough dressing to coat.
13. (Can be made 3 hours ahead.
14. Cover and refrigerate.
15. Toss before serving.)

canola oil, chicken breast halves, lemonpepper, snow peas, pine nuts, fresh italian parsley, lemon juice, mustard

Taken from www.epicurious.com/recipes/food/views/lemon-pasta-with-chicken-and-pine-nuts-103636 (may not work)