Chicken and Pasta with Lemon Cream Sauce

Cook pasta according to package directions (don’t forget to add salt and a little olive oil to pasta water)

Pull or Shred cooked Chicken

Grate lemon peel until you have 2 Tbls zest

Squeeze juice from both lemons

In a sauce pan over medium heat melt butter, then stir in 1/2 & 1/2 and salt and pepper to taste

Reduce heat to low/medium and stir in all the lemon juice (you might want to start with the juice of one lemon and then add more to your taste) and 1 Tbls lemon zest

Drain cooked pasta

Add chicken to sauce pan and toss to coat

Serve over Pasta and sprinkle with remaining lemon zest and chopped parsley if desired