Categories: chicken, dinner, lemon, pasta

Ingredients

• 3 cups shredded or cubed Lemon Garlic Chicken
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 (14.5 ounce) cans chicken broth
• 1/2 cup fresh lemon juice
• 1 (16 ounce) package tube pasta (I used rigatoni)
• 2 cups heavy cream
• 2 teaspoons grated lemon zest
• 1/2 cup parmesan cheese, shredded

Directions

1. Make Lemon Garlic Chicken. Create a marinade of juice of 1 lemon (approximately 3 tablespoons), 3 tablespoons olive oil, 1 teaspoon minced garlic (about 2 medium cloves), 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon dried oregano, 1 pound chicken breasts (cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better). Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan).

2. In a large saucepan, season the chicken broth with the garlic powder and 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.

3. Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Email to a friend | Print this recipe | Back