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.
Provided by Rose M. Helle @recipes4fun
Categories Chicken
Number Of Ingredients 12
Steps:
- 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.
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