Lemon Cream Pasta With Chicken
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
43
Spice
37
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Garlic Powder (divided)1 cup
Lemon Juice (fresh)230 g
Rotelle Pasta (package)1 cup
Heavy Cream1 tsp
Lemon Zest (grated)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Place chicken in a lightly greased baking dish
3
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
4
Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside
5
Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper
6
Bring to a boil and add lemon juice and pasta
7
Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes
8
Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest
9
Cook, stirring, over low heat for 5 minutes
10
Remove from heat and let stand 5 minutes
11
Stir thoroughly before serving