Lemon Cream Pasta With Chicken

Ingredients

• Servings: 4
• 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

Recipe

Cook Time: 10 mins Ready Time: 1 hr 10 mins


• 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.