Lemon Cream Pasta with Chicken
Lemon Cream Pasta with Chicken
Adapted from AllRecipes
You know the saying – when life gives you lemons . . . make lemonade. My friend came over with a basket full of lemons from her prolific tree and all of a sudden I was inundated with lemons. I was on the search for some recipes to utilize my lemons. I found this recipe on AllRecipes and it sounded easy and had my number one requisite – lemons!!! This came together so quickly and it was delicious. You can adapt this recipe easily to Dinner In No Thyme by using a rotisserie chicken from the market, rather than cooking your own. Using rotelle or fussili works well in this recipe because the creamy lemon sauce sticks to the corkscrew shape. OK, now I’m down to about 20 lemons!!! Tom0rrow . . . Meyer Lemon Coffee Cake . . . stay tuned.
- 3 skinless, boneless chicken breast halves
- 2 teaspoons garlic powder divided
- 1 teaspoon ground black pepper – divided
- 3 ½ cups chicken broth
- 1/4 cup fresh lemon juice
- 8 ounces rotelle or fusilli pasta
- 1 cup heavy cream
- 1 lemon – sliced or quartered (for garnish)
Preheat oven to 350 degrees.
Place chicken on lightly greased baking dish.
Squeeze lemon over both sides and season with 1 ½ teaspoons garlic powder and 3/4 teaspoon pepper.
Bake for 40 minutes or until cooked. Cut into bite size pieces. Set aside.
In large saucepan, season the chicken broth with the remaining ½ 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.
Stir chicken into cooked pasta, along with cream and lemon zest. Cook, stirring, over low heat for 5 minutes.
Remove from heat and let stand for 5 minutes. Stir thoroughly before serving.
Serve in bowls with freshly grated lemon zest on top.
Serves 4
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