1. 1. Cook fettuccine pasta according to package instructions. Drain and set aside.

2. 2. In a large skillet, melt butter over medium heat. Add boneless chicken and cook until browned and cooked through.

3. 3. Add fresh thyme and lemon juice to the skillet, stirring to combine.

4. 4. Pour in 2% low-fat milk and simmer for a few minutes until the sauce thickens slightly.

5. 5. Add the cooked fettuccine to the skillet and toss to coat in the sauce.

6. 6. Serve hot and garnish with fresh lemon zest and thyme leaves.