You are here: Home » Recipes » Lemon Chicken Fettuccine Lemon Chicken Fettuccine Yield servings PrintEmail Ingredients 6 tablespoons unsalted butter2 teaspoons ground sage2 teaspoons fresh lemon juice1 cup (1/2" cubes) sweet potato or yam1/2 cup chicken broth1 cup shredded rotesserie chicken1 pound dried fettuccine noodles4 tablespoons grated Pecorino cheese1 -- red jalapeno pepper, sliced very thin2 teaspoons grated lemon zest4 -- lemon wedges Instructions Melt butter in a 12" deep skillet over medium-low heat. Add sage and cook until butter starts to turn golden brown (be careful not to let butter burn). Stir in lemon juice and sweet potato or yam cubes; stir to coat cubes. Add chicken stock and reduce heat to low. Continue to cook until sweet potato cubes are tender (6-7 minutes), stirring often. Cook noodles in a large pot of boiling water until al dente (soft but still a bit firm to the bite). Drain (reserving 1/4 cup cooking liquid) and transfer to a large bowl. Add sweet potato mixture, chicken, cheese and reserved cooking liquid to pasta. Toss gently to mix and divide between 4 warmed pasta bowls. Sprinkle with a few jalapeno slices and lemon zest. Serve with a lemon wedge and extra cheese, if desired.