Chicken in Lemon Cream with Penne
By
Rose M. Helle
@recipes4fun
10
I found this recipe in the "Everyday Pasta" cookbook and just had to try.
Both the presentation and flavor of this subtle dish are quite elegant, so while it is easy enough to make for a weeknight dinner, you can serve it to company.
Both the presentation and flavor of this subtle dish are quite elegant, so while it is easy enough to make for a weeknight dinner, you can serve it to company.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
4 to 6 servings, I doubled the chicken to stretch to 8 to 12 servings
Prep:
10 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
1 lbpenne pasta
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3 Tbspolive oil, extra virgin
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2boneless, skinless chicken breast halves, diced into 1 inch cubes
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1 tspherbes de provence
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1pinch salt, plus 1/2 teaspoon
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1pinch ground black pepper, plus 1/4 teaspoon
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1 creduced sodium chicken broth
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2 cheavy cream
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·zest of one lemon
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·pinch cayenne pepper
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1/4 cchopped flat-leaf parsley
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1 Tbspfreshly squeezed lemon juice
How to Make Chicken in Lemon Cream with Penne
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
- Meanwhile, heat the oil in a large, heavy skillet over medium high heat. Season the cubed chicken breast with the herbes de provence and the pinches of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan.
- Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off of the bottom of the pan. Add the cream, lemon zest and cayenne. Reduce the heat to medium low and simmer for 10 minutes.
- 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.
