chicken in lemon cream with penne
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.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 to 6 servings, I doubled the chicken to stretch to 8 to 12 servings
Ingredients
- 1 pound penne pasta
- 3 tablespoons olive oil, extra virgin
- 2 - boneless, skinless chicken breast halves, diced into 1 inch cubes
- 1 teaspoon herbes de provence
- 1 - pinch salt, plus 1/2 teaspoon
- 1 - pinch ground black pepper, plus 1/4 teaspoon
- 1 cup reduced sodium chicken broth
- 2 cups heavy cream
- - zest of one lemon
- - pinch cayenne pepper
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon freshly squeezed lemon juice
How To Make chicken in lemon cream with penne
-
Step 1Bring 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. -
Step 2Meanwhile, 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.
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Step 3Add 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.
-
Step 4Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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