Lemon Cream Pasta with Chicken

Can't take credit for this recipe, I got it from my friend Heather who got it from our friend Melissa. It is my new favorite dish ever!!!


Lemon Cream Pasta with Chicken:

3 boneless/skinless chicken breast halves (so 1.5 chicken breasts)

1 lemon, quartered

2 tsp garlic powder, divided

1 tsp black pepper, divided

2 (14.5) oz cans chicken broth

1/4 cup fresh lemon juice

1 (8oz) pkg rotelle pasta

1 cup heavy cream

1 tsp grated lemon zest


Directions:

Preheat over to 350 degrees, 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 tsp garlic powder and 3/4 tsp black 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 tsp garlic powder and 1/4 tsp black 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 and stir into the 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.