Ingredients
3chicken breasts,boneless skinless, cut in half
1lemon,quartered
2tspgarlic powder,divided
1tspground black pepper,divided
29ozchicken broth
¼cupfresh lemon juice
16ozpenne pasta,cooked as directed on box
1½cupsheavy whipping cream
1tsplemon zest,grated
salt and pepper,to taste
cheese,shredded, to taste, optional
Preparation
Prepare chicken by squeezing lemon over both sides and seasoning with 1 teaspoon garlic powder and ¾ teaspoon pepper. Bake at 350 degrees F for about 40 minutes, or until chicken is cooked through.
Meanwhile, in a large saucepan, add the remaining garlic powder and pepper to the chicken broth. Bring to a boil and add lemon juice and pasta. Cook over medium heat for approximately 25 minutes until all liquid is absorbed, stirring occasionally.
Cut up your chicken into bite-sized pieces and stir into 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 for about 5 minutes before stirring and serving.
Sprinkle shredded or grated cheese on top, if desired.
Serve and enjoy!
