Lemon Cream Pasta with Chicken |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare. Ingredients:
3 skinless, boneless chicken breast halves |
1 lemon, quartered |
2 teaspoons garlic powder, divided |
1 teaspoon ground black pepper, divided |
2 (14.5 ounce) cans chicken broth |
1/4 cup fresh lemon juice |
1 (8 ounce) package rotelle pasta |
1 cup heavy cream |
1 teaspoon grated lemon zest |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the 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 1/2 teaspoon garlic powder and 1/4 teaspoon 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.
3. 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.
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