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Recipe of the Day

Lemon Cream Pasta with Chicken

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.