DO-AHEAD TIP: Cook pasta according to package directions.
In a large bowl, toss together hot pasta, butter and lemon juice; set aside.
In a shallow bowl, combine cornmeal, flour, cayenne pepper, salt and pepper; dredge chicken in mixture.
Heat the olive oil in a large skillet over medium heat; add chicken (in batches) and cook for 4 minutes per side or until
cooked through. Serve over Lemony Fettuccine.