Lemony Chicken Pasta

Lemony Chicken Pasta
Lemony Chicken Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 3

    skinless, boneless chicken breast halves

  • 1

    lemon, quartered

  • 2

    teaspoons garlic powder, divided

  • 1

    teaspoon ground black pepper, divided

  • 2

    (14.5 ounce) cans chicken broth

  • 1/4

    cup fresh lemon juice

  • 1

    (8 ounce) package rotelle pasta

  • 1

    cup heavy cream

  • 1

    teaspoon grated lemon zest

Directions

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside. 2. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. 3. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

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