Chicken & Penne in Lemon Cream
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Italian
1 Large skillet
1 zester
1 Large pot
measuring cups
measuring spoons
- 1 lb penne pasta
- 3 tbsp olive oil
- 4 boneless skinless chicken breasts diced into 1-inch cubes
- 1 tsp herbes de provence
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp salt
- 1 cup reduced-sodium chicken broth
- 2 cups heavy cream
- 1 lemon zest of
- 1/8 tsp cayenne pepper optional
- 1/4 cup dried parsley
- 1 tbsp fresh lemon juice
Bring a large pot of water to a boil and season with salt.
Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes. Drain pasta and set aside when finished.
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat.
Season the cubed chicken with herbes de Provence, 1/4 tsp salt and 1/4 tsp fresh ground black pepper.
Cook the chicken until golden brown, about 5 minutes.
Using a slotted spoon, remove the chicken and set aside.
Pour off excess oil from pan.
Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon.
Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp fresh ground black pepper, parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve hot.
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