For the chicken alfredo:

• 12 ounces fettuccine pasta
• 2 large boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• juice of 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

For the spicy feta:

• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon honey
• juice of 1/2 lemon

For the crispy Brussels-Parmesan wedges:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup grated Parmesan cheese