Sunday, August 2, 2009

Lemon Cream Pasta with Chicken

Lemon Cream Pasta with Chicken
from Melanie via My Kitchen Cafe

3 cups shredded or cubed Lemon Garlic Chicken
1 tsp garlic powder
1/2 tsp black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta (I used Penne because that is what I had)
2 cups heavy cream
2 tsp grated lemon zest
1/2 cup Parmesan cheese, shredded

1. In a large saucepan, season the chicken broth with the garlic powder and pepper.
2. 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. Stir chicken into cooked pasta, along with the cream, Parmesan cheese, and lemon zest. Cook, stirring, over low heat for 5 minutes.
4. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Makes 6 servings.

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