quick weeknight chicken in lemon cream with pasta + recipe

it's been a long time since i've done a food post.  with school back in full swing, busy schedules, juggling kids, a growing business, and volunteer obligations; my family is lucky to have food in front of them, let alone a hot, home cooked meal.  but, alas!  i found a great recipe last night that uses many ingredients that are already on hand and can be cooked in just minutes.  

inspired by giada de laurentiis' recipe from her everyday pasta cook book, i used a bag of large, tube pasta; a gift that somehow was shoved to the back of the pantry,  to create a dish that even my biggest critics loved.  and that, in my book, is called success.   xx, dana

(adapted from giada de laurentiis' chicken in lemon cream with penne)

1 pound pasta
3 tbs. extra virgin olive oil
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 teas. herbs de provence (i used salt, pepper, dried oregano, dried thyme and dried basil)
pinch of salt, plus 1/2 teas.
pinch of freshly ground black pepper, plus 1/4 teas.
1 c reduced-sodium chicken broth
2 c heavy cream
zest of 1 lemon
1/4 c chopped fresh flat-leaf parsley (fresh is great but i used dried)
1 tbs freshly squeezed lemon juice

cook and drain your pasta.

Meanwhile heat the oil in a large, heavy skillet over medium-high heat.  Season the cubed chicken breasts with the herbs de provence and a pinch of salt and pepper.  cook the chicken until golden brown, about 5 minutes.  using a slotted spoon, remove the chicken and set aside.  pour off any excess oil from the pan. add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan.  add the cream, and lemon zest.  reduce the heat to medium-low and simmer for 10 minutes.  

add the pasta, chicken, 1/2 teaspoon salt, freshly ground pepper, and lemon juice.  toss to coat the pasta, sprinkle parsley on top, and enjoy!  

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