Lemon Cream Pasta with Chicken
broth, chicken breast, cream, pasta, lemon, lemon juice, garlic, lemon zest
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 for Lemon Cream Pasta with Chicken Recipe
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. 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. 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.
Read the full directions on Allrecipes.com
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