Lemon Cream Pasta and Chicken

81
Lemon Cream Pasta and Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    skinless boneless chicken breas halves

  • 1

    lemon, quartered

  • 2

    teaspoons garlic powder, divided

  • 1

    teaspoon ground black pepper, divided

  • 2

    cans chicken broth

  • ¼

    cup frsh lemon juice

  • 1

    8oz rotelle pasta

  • 1

    cup heavy cream

  • 1

    teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees. Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of 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 garlic powder and 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. 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.


Nutrition

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