Giada's Chicken in Lemon Cream and Penne |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is incredibly easy and delicious! The lemon makes it really refreshing-we've been enjoying it this summer. I've used different types of pasta (most recently linguini) and all of them have worked really well! A great week-night meal! Ingredients:
1 lb penne pasta (or substitute your favorite type of pasta or spaghetti) |
3 tablespoons olive oil |
4 boneless skinless chicken breasts, diced into 1-inch cubes |
1 teaspoon herbes de provence |
1 pinch salt, plus |
1/2 teaspoon salt |
1 cup reduced-sodium chicken broth |
2 cups heavy cream |
1 lemon, zest of |
1 pinch cayenne pepper (optional) |
1/4 cup fresh flat-leaf parsley, chopped (i usually just sprinkle dried parsley, still tasts great!) |
1 tablespoon fresh lemon juice |
Directions:
1. Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
2. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan.Drain. Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
3. Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
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