Blueberry Fettuccine & Lemon Pepper Chicken

2 large chicken breasts
juice and zest of 1 lemon
sea salt and lots of freshly ground pepper

1 cup all-purpose flour + for dusting
1 egg
4 oz. fresh blueberries

2 Tbs. olive oil
1/4 cup feta cheese

Preheat the oven to 425 degrees.

Drizzle the chicken breasts with lemon juice and salt, and pat down with lots of pepper.

Bake, covered, for about 45 minutes.

Meanwhile, puree the blueberries in the food processor.

Add the egg and flour and process into a dough ball. Add enough flour so that the dough is NOT sticky.

Allow to rest for about 10 minutes.

Use a pasta machine to roll out long sheets and then cut into noodles or roll and cut by hand.

Bring a large pot of salted water to a boil.

Add the pasta noodles and cook for 3 minutes.

Drain.

Toss with olive oil.

Remove the chicken from the oven and place it atop the noodles.

Sprinkle with lemon zest and feta cheese.

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