Lemon Cream Pasta with Chicken

SUBMITTED BY: Lisa Ramos PHOTO BY: SYDLY

"This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare."

PREP TIME	1 Hr
COOK TIME	10 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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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

READ REVIEWS (81)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Apr. 20, 2006 by Jamie

this was a great inspiration dish. i made some changes to it. First, i cubed 3 b/s chicken breasts and put them in a bowl and i poured about 1/4 cup of lemon juice over it, about a spoonful of minced garlic, 1 tablespoon of lime juice, and about 1 tablespoon of lemon-pepper seasoning and i browned it in a skillet over med heat. After I finished the chicken, i transferred it to a bowl. In the same skillet, i cooked chopped mushrooms & red bell pepper in it. then put the chicken back in w/ the vegs. I followed directions for the pasta, I used multi colored spiral pasta. After the pasta was done, i threw it in w/ the chicken mixture and poured about 1/2 to 1 cup of the broth in and added 1/3 cup of milk & 1 tablespoon of butter (in subitute for the cream). It was DELICIOUS! Next time, I'll use cream to make it more "creamy" but this dish was very light and delicious. the lemony taste was subtle but strong enough. I love it. It's a keeper!

6 users found this review helpful

Reviewed on Jul. 21, 2005 by HEYFEY1978

This was incredibly simple and very tasty. The only thing that I did differently was instead of baking the chicken. I cubed it and seasoned it with lemon juice, garlic powder, and pepper in a bowl. Then sautéed the chicken in a little bit of oil. It was much quicker than baking it. After the pasta was ready, I made sure that not ALL of the broth had cooked into the pasta. The little bit of broth mixed nicely into the cream when I added it to the pasta. I made sure to let the pasta mix with the chicken a little while before adding the cream. I didn't want to add the cream when the pasta was too hot for fear of curdling. Otherwise this was a fantastic meal. My boyfriend believes he could eat it EVERYDAY. I have to agree with him. It will be on the menu at least every week.

5 users found this review helpful

Reviewed on Apr. 26, 2006 by Chelsey E

Very yummy, though I changed the cooking method a bit. I made a roux with butter and flour, and and made this into a thick sauce. Instead of seasoning the breasts, I just put all the ingredients into the sauce. I also added some white wine and a little lemon pepper. Oh ya, I cut the chicken broth down to only 1 can as I wanted a really creamy sauce. I then put the whole, uncooked chicken breasts into a casserole dish, and I poured the sauce over them. I cooked them at 350 for about 25 mins, and then served it over seasoned linguini. We had Steamed Zucchini (from this site) and Garlic Bread Fantastique (also from this site) with it, and it went perfectly. Very tasty, will make again. Thanx alot for this great recipe!!!

3 users found this review helpful

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