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Lemon Cream Pasta with Chicken
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Description
This is such a refreshing light chicken and pasta dish. Cooking the pasta in chicken broth is a nice touch.
Ingredients
- 1-½ whole Bonesless, Chicken Breasts
- 1 whole Lemon, Quartered
- 2 teaspoons Garlic Powder, Divided
- 1 teaspoon Freshly Ground Black Pepper, Divided
- 3-½ cups Chicken Broth, Low-Sodium
- ¼ cups Fresh Lemon Juice
- 8 ounces, weight Rotelle Pasta
- 1 cup Heavy Cream
- 1 teaspoon Grated Lemon Zest
Preparation
Preheat oven to 350 degrees F. Place chicken on a lightly greased baking dish. Squeeze lemon over both sides and season with 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes or until cooked.
While chicken is cooking, in large saucepan, season chicken broth with the remining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until liquid is absorbed – about 25 minutes.
Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with cream and lemon zest. Cook, stirring, over low heat for 5 minutes.
Remove from heat and let stand 5 minutes Stir thoroughly before serving.
Serve in bowls with freshly grated lemon zest on top.
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