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
Details
Servings 4
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.
You'll also love
- Tuscan Artichoke Rounds 0/5 (0 Votes)
- Posole with Fresh Corn Gorditas 0/5 (0 Votes)
- Turkey Cranberry Wontons 0/5 (0 Votes)
- Blood Orange Martini 0/5 (0 Votes)
- Baked Ziti with sausage (for two) 0/5 (0 Votes)
- Mel's Classic Macaroni & Cheese 0/5 (0 Votes)
- Fish Meuniere with Browned Butter... 0/5 (0 Votes)
Review this recipe