Lemon Cream Pasta with Chicken

• Meat

  • 3 Chicken breast, skinless boneless

• Produce

  • 2 tsp Garlic powder
  • 1 Lemon
  • 1 tsp Lemon, zest

• Canned Goods

  • 2 14.5 ounce cans Chicken broth

• Condiments

  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 16 oz Penne pasta

• Baking & Spices

  • 1 tsp Black pepper, ground

• Dairy

  • 1 1/2 cup Heavy whipping cream

Found on lilluna.com

Ingredients

• 3 skinless, boneless chicken breast, cut in half
• 1 lemon, quartered
• 2 tsp garlic powder, divided
• 1 tsp ground black pepper, divided
• 2 - 14.5 ounce cans chicken broth
• ¼ cup fresh lemon juice
• 16 ounces penne pasta (cooked as directed on box)
• 1½ cup heavy whipping cream
• 1 tsp grated lemon zest

Directions

• Prepare chicken by squeezing lemon over both sides and seasoning with 1 teaspoon garlic powder and ¾ teaspoon pepper. Bake at 350 for about 40 minutes, or until chicken is cooked through.
• Meanwhile, in a large saucepan, add remaining teaspoon of garlic powder and pepper to chicken broth. Bring to a boil and add lemon juice and pasta. Cook over medium heat until all liquid is absorbed, stirring occasionally, approximately 25 minutes.
• Cut up your chicken into bite-sized pieces and stir in to your pasta, along with the whipping cream and lemon zest. Cook over low heat for 5 minutes, stirring every minute. Remove from heat. Let stand about 5 minutes before stirring and serving.