Chicken in Lemon Cream with Penne
By Danielle-2
Ingredients
- 1 pound penne pasta
- 3 tablespoons extra-virgin olive oil
- 2 boneless, skinless chicken breast halves, diced into 1-inch cubes
- 1 teaspoon herbes de Provence or Italian seasoning
- pinch of salt, plus 1/2 teaspoon
- pinch of freshly ground black pepper plus 1/4 teaspoon
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- pinch of cayenne pepper
- 1/4 cup chopped fresh flat-leaf Italian parsley
- 1 tablespoon fresh lemon juice
Details
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with the herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. 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.
Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
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