Lemon Cream Pasta and Chicken

By mrhorrible

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
• 1/4 cup frsh lemon juice
• 1 8oz rotelle pasta
• 1 cup heavy cream
• 1 teaspoon grated lemon zest

Preparation

Step 1

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.