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Lemon Cream Pasta with Chicken
Lemon Cream Pasta with Chicken
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Zesty lemon-garlic chicken dish with classic flavors.
Ingredients:
  • 3 skinless, boneless chicken breast halves
  • 1 lemon, quartered
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon ground black pepper, divided
  • 0.25 cup fresh lemon juice
  • 1 (8 ounce) package rotelle pasta
  • 1 cup heavy cream
  • 1 teaspoon grated lemon zest
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a baking dish. Place chicken in the dish, squeeze lemon over both sides, and season with 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes until chicken is fully cooked.
  • In a large saucepan, infuse the chicken broth with 1/2 teaspoon of garlic powder and 1/4 teaspoon of pepper. Bring to a boil, then add lemon juice and pasta. Simmer over medium heat, stirring occasionally, until all liquid is absorbed, for about 25 minutes.
  • Add the bite-sized cooked chicken pieces to the cooked pasta, along with the cream and lemon zest. Stir over low heat for 5 minutes. Allow to sit for another 5 minutes off the heat before serving. Mix well before serving.

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