I got this recipe from Allrecipes.com, but after making it once, I made several changes that I thought worked better, so below is my version!
· 6 skinless, boneless chicken breast halves
· 1 lemon, quartered
· 4 teaspoons garlic powder, divided
· 2-3 garlic cloves
· 2 teaspoon ground black pepper, divided
· 4 (14.5 ounce) cans chicken broth
· 1/2 cup fresh lemon juice (I used a little less)
· 1 (16 ounce) package penne pasta
· 2 cups (1 pint) heavy cream
· 1 teaspoon grated lemon zest (optional)
· Fresh grated parmesan cheese
1. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes @ 350° (or just sauté in a skillet, until juices run clear and chicken is no longer pink inside).
*I used chicken from the freezer that I had already cooked and chopped. I just squeezed some lemon juice over it, sprinkled it with lemon pepper and garlic powder, and heated in a skillet.
2. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1 teaspoon garlic powder and 1/2 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally for about 25 minutes. Then drain remaining liquid. (*I just used the pan lid to drain the excess liquid).
3. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Sprinkle parmesan cheese on top. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Makes about 6 servings.