Lemon Cream Pasta with Chicken Recipe

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3 skinless, boneless chicken breast halves ( flattened works best)

1 lemon – zest and juice

2 teaspoons garlic powder

1.5 teaspoon pepper

32 ounces chicken broth

1/2 pound of Linguine pasta ( uncooked and broken in half)

1 cup heavy cream

salt

What To Do

In a large skillet ( set to medium heat) add juice of half a lemon. Place chicken onto skillet. Season with salt, pepper, 1 teaspoon of garlic powder.

At the same time in a medium size sauce pan bring to a boil – chicken broth, 1 teaspoon of garlic powder, rest of lemon juice and zest

Add uncooked pasta to boiling chicken stock. Cook until pasta is cook — there should not be any excess liquid.

Add cream to pasta and stir.

Cut cooked chicken into bite size piece and mix into the pasta

Season with salt and pepper to taste

Enjoy