- 10 mins
- 35 mins
Ingredients
- 1 lb. penne pasta
- 3 tbsp. extra-virgin olive oil
- 2 boneless, skinless chicken breast halves, diced into 1-inch cubes
- 1 tsp. herbes de Provence
- pinch of salt plus 1/2 tsp.
- pinch of pepper plus 1/4 tsp.
- 1 cup reduced-sodium chicken broth
- 2 cups heavy cream
- zest of 1 lemon
- pinch of cayenne pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tbsp. freshly squeezed lemon juice
Preparation
Step 1
1. Bring a large pot of water to boil over high heat. Add the pasta and cook until tender but still al dente, stirring occasionally, about 10 minutes. Drain.
2. Meanwhile, heat oil in a large heavy skillet over medium-high heat. Season the chicken cubes with a pinch of salt and pepper, and with the herbes de Provence. Cook until the chicken is golden brown. Remove the chicken from the pan and set aside. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
3. Add the pasta, chicken, 1/2 tsp. salt and 1/4 tsp. pepper, chopped parsley and lemon juice to the pan. Toss to coat the pasta and chicken. Continue cooking until sauce has thickened.
4. Serve immediately.