Seasoned Chicken over Fettuccine

• 3 ounces fettuccine pasta, uncooked weight
• 2 tablespoons mrs dash garlic and herb seasoning, divided (to taste)
• 1 egg, lightly beaten
• 2 tablespoons extra virgin olive oil, divided
• 2 boneless skinless chicken breast halves, pounded thin
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• fresh herb, to garnish (such as parsley or basil)

1. Cook pasta according to package directions, drain well (try to time this to finish cooking just before the chicken is ready to get sliced).
2. Toss pasta with 1 1/2 tsp of the oil and 1 Tbsp of the Mrs Dash blend (if you like, you may add a touch more oil).
3. Meanwhile, set remaining Mrs Dash blend into a small dish and the beaten egg into another.
4. Dip chicken breasts first into the egg wash, then sprinkle evenly on both sides with the Mrs Dash to coat.
5. Heat remaining 1 1/2 teaspoons oil in a large skillet over medium-high heat.
6. Brown chicken for a few minutes on each side to brown each side, then reduce heat to medium and cover with lid; cook until chicken is fully cooked, about 5-10 minutes more (time will vary with the size of your chicken pieces).
7. Remove chicken to a covered plate to keep warm.
8. Add mustard and lemon juice to the pan juices and cook about a minute or so to make a thin sauce.
9. Slice each chicken breast thinly and place atop the seasoned pasta, then pour the sauce over all.
10. Garnish, if desired with some fresh herbs.

pasta, garlic, egg, extra virgin olive oil, chicken, mustard, lemon juice, fresh herb

Taken from www.food.com/recipe/seasoned-chicken-over-fettuccine-92805 (may not work)