No Empty Chairs: "Stout Hearts" around the Table

No Empty Chairs. . . "Stout Hearts" around the table.

Wanna Be A Stout... Eat, Don't Pout.

Thursday, October 7, 2010

Lemon Cream Pasta with Chicken

I got this recipe from, 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.

1 comment:

  1. I do the same thing with recipes Suzanne! Change it up until it's what you want! I'm working on doing that with a Baked Macaroni & Cheese right now.


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