Categories: Pasta

Ingredients

• 1/4 cup of extra virgin olive oil
• 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
• 1 teaspoon of kosher salt plus lots of freshly ground black pepper
• 4 cloves of garlic, minced
• 2 cups of low-sodium chicken broth
• 1 cup of water
• 1/2 pound of penne pasta (about two cups)
• 1 lemon, zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
• 1 lemon sliced for garnish
• 1 cup of freshly shredded parmesan cheese
• 1 cup of fresh basil leaves

Directions

1. Season chicken breasts with one teaspoon of salt and freshly ground black pepper.
2. Heat olive oil over medium high and brown chicken breast.
3. Lower heat and add garlic to pan.
4. Sautee garlic and chicken together about one minute.
5. Then add chicken broth, water and uncooked pasta to pan.
6. Bring to a boil, then turn heat down to low.
7. Cook covered on low for about fifteen minutes.
8. Remove cover and let simmer for about five more minutes until liquid is reduced by half.
9. Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
10. Season with additional salt and pepper if needed and garnish with lemon slices.

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