Ingredients:
- Boneless Chicken Breast Halves3
- Quartered Lemon1
- Rotelle Pasta8 Ounces
- Chicken Broth14.5 Ounces2 Cans
- Heavy Cream1 Cups
- Fresh Lemon Juice1/4 Cups
- Garlic Powder, Divided2 Teaspoons
- Ground Black Pepper, Divided1 Teaspoons
- Grated Lemon Zest1 Teaspoons
Preparation mode:
1) Preheat the oven up to 175 Degrees C (350 Degrees F) and in a slightly greased baking dish place chicken breasts.
2) Pinch lemon on both sides of chicken breasts and also sprinkle both sides with 1 1/2 teaspoon garlic powder and 3/4 black pepper and bake chicken for 40 minutes or until all juices run clear.
3) In a large saucepan, season chicken broth with remaining 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder and bring to boil.
4) Add pasta and lemon juice, and cook over medium heat for 25 minutes until liquid absorbed.
2) Pinch lemon on both sides of chicken breasts and also sprinkle both sides with 1 1/2 teaspoon garlic powder and 3/4 black pepper and bake chicken for 40 minutes or until all juices run clear.
3) In a large saucepan, season chicken broth with remaining 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder and bring to boil.
4) Add pasta and lemon juice, and cook over medium heat for 25 minutes until liquid absorbed.
Footnotes:
Without adding or omitting any ingredient, try
Lemon Cream Pasta with Chicken. Lemon, garlic and chicken provide a
great change from usual pasta and you won’t forget the taste for long
time. Lemon flavor makes it one mind blowing dish. The recipe is quite
unique, easy to cook even for beginners and will add a delightful color
to dinner parties as well.
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