Friday, April 15, 2011

Lemon Cream Pasta

Do you love lemon pasta, but most recipes are just a little too dry? Or do you think the sound of lemon pasta sounds odd (like I did when I first heard of it)? Well, lucky that you checked this blog today, because this recipe is AWESOME!

Note: The lemon garlic chicken needs to marinate overnight, but if you don't think about it until it is too late, you can make the pasta alone without the chicken and it is still awesome.

Lemon Cream Pasta
(found this recipe on Mel's Kitchen Cafe)

3 cups shredded lemon garlic chicken (recipe below)
1 tsp garlic powder
1/2 tsp black pepper
4 cans (14.5 oz) chicken broth
1/2 cup fresh lemon juice
1 package tube pasta (rigatoni or penne)
2 cups heavy cream
2 tsp grated lemon zest
1/2 cups parmesan cheese, shredded

*Season broth with garlic powder and pepper. Bring to a boil and add lemon juice and pasta.
*Cook over medium heat, stirring occassionally, until all liquid is absorbed - about 25 minutes.
*Stir chicken into pasta along with cream, parmesan cheese, and lemon zest.
*Cook, stirring, over low heat for 5 minutes.
*Remove from heat and let stand 5 minutes.
*Stir thouroughly before serving.


Lemon Garlic Chicken
Juice of 1 lemon (which will get you 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 into thinner/smaller pieces)

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).

No comments:

Post a Comment