Tuesday, October 6, 2009

Lemon-Pesto Cream Pasta with Chicken

Lemon-Pesto Cream Pasta with Chicken

Creamy Pesto Chicken & Bow Ties

2 boneless chicken breast halves sliced thinly
1 whole lemon
Dash of red pepper flakes
2 teaspoons garlic
1 teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package pasta (I used bow tie noodles)
1 cup heavy cream
1/2 cup Pesto
1/2 cup fresh Parmesan

1 teaspoon grated lemon zest
Steamed broccoli


  1. Squeeze lemon on chicken breasts and add, garlic, red pepper flakes, and black pepper. Let sit for 1/2 hour.
  2. Meanwhile, in a large saucepan, season the chicken broth with the remaining garlic and lemon juice. Bring to a boil and add pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Add more water if the noodles are not done and you run out of liquid.
  3. In another pan, heat oil and quickly cook chicken. Add cream, pesto, Parmesan, and lemon zest. Cook, stirring, over low heat for 5 minutes. Add cooked noodles and steamed broccoli. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

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