Wednesday, March 11, 2009

This recipe is like eating at a resturant!


Seriously-I could have eaten the sauce with a soup spoon. The noodles never totally absorbed in the chicken broth. So, I drained the noodles, saved the both and ladle 2-3 scoops back in with the heavy cream.

Lemon Cream Pasta with Chicken
Serves 4-6

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup Parmesan cheese, shredded

DIRECTIONS
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 chicken into cooked pasta, along 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.




PS Full disclosure- I did not take this picture- it's from the blog I got this recipe from.

6 comments:

Snow White said...

Poor Joe..........you are cooking this when that poor boy is out of town.
Love,
Snow

Melissa P said...

This looks yummy... I will definitely try it! I'm impressed that you even cook when Joe is out of town!

Mother Goose said...

Awesome....can hardly wait to taste the sauce

Anonymous said...

Made it today, it was delicious!

A Sassy Chick said...

I keep meaning to make this... it looks SOO yummy!

Melissa P said...

Made this for dinner tonight.... DELICIOUS... Kids loved it!!!! Thanks for sharing.