One-Pot Lemon Chicken Rigatoni (Penne) (Pillsbury)

By ctaubenheim

Ingredients

• 2 Tblsp Butter
• 2 tsp finely chopped garlic
• 3 1/2 cups Chicken Broth (32oz carton)
• 2 tsp lemon juice and 2 tsp grated lemon peel from 1 large lemon
• 3 cups uncooked rigatoni (8oz) or penne
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cups shredded deli rotisserie chicken
• 1/3 cup shredded Parmesan cheese
• Chopped fresh basil leaves, if desired

Details

Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

In 4 to 5 quart Dutch oven, heat butter over medium heat. Add garlic; cool 1 to 2 minutes, stirring frequently, until garlic is tender. Add chicken broth, lemon juice, rigatoni (penne), salt and pepper. Heat to boiling. Simmer uncovered 14 to 16 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed. Stir in chicken; continue heating 1 to 2 minutes or until heated through. Remove from heat; stir in grated lemon peel, and top with Parmesan cheese. Garnish with chopped fresh basil.