The Humpherys Family

Lemon Cream Chicken With Pasta

Recipe Added:  11/5/2011
3-4 B & S chicken breasts
Marinade:
3 Tbsp lemons juice
3 Tbsp olive oil
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
Lemon Sauce:
1 tsp garlic powder
1/2 tsp black pepper
4 cans chicken broth
1/2 cup fresh lemon juice
1 16 oz pkg rigatoni

2 cups heavy cream
2 tsp grated lemon zest
1/2 cup Parmesan cheese, shredded

Combine all marinade ingredients. Place chicken in a Ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Cook the chicken in a frying pan over medium heat, being careful not to turn too often so it can brown nicely on each side. Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can let it marinate 5 or 6 hours instead of overnight.

In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir 3 cups cubed chicken into cooked pasta, with the cream, Parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Notes
The marinade and chicken may be doubled, then cooked and freeze the extras to use later.
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