Categories: chicken, dinner, lemon, pasta
Ingredients
- 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
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Make Lemon Garlic Chicken. Create a marinade of juice of 1 lemon (approximately 3 tablespoons), 3 tablespoons olive oil, 1 teaspoon minced garlic (about 2 medium cloves), 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon dried oregano, 1 pound chicken breasts (cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better). Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan).
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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.
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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.