Friday, July 27, 2012

Creamy Lemon Chicken Pasta

It's summer!  It's also ridiculously hot when there is no AC.  I have been trying some lighter flavors to make up for the heat, thus my new obsession with lemon.

Creamy Lemon Chicken Pasta

16 oz penne pasta, cooked according to directions on package (no salt)
1 tbsp cooking oil
4 cloves garlic, minced
2 1/2 pounds chicken breast, cut into strips
8 oz. heavy cream
1 cup chicken stock
1 additional chicken bouillon cube
4 tbsp lemon juice
1/2 cup parsley
3 cups shredded mozzarella cheese

Heat oil in a large skillet over medium-high heat.  Add garlic, cook for one minute.  Add chicken and cook until lightly browned.  Add chicken stock, lemon juice, and bouillon cubes.  Cover and simmer at least five minutes, or until chicken is cooked through.  Stir in pasta and parsley.  Once pasta is heated through, add cream and then stir in cheese.

The hubbs loved this one!

No comments:

Post a Comment