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Lemon Cream Chicken

This is my new favorite pasta. It is made with the Lemon and Garlic Chicken from my previous post and is fantastic! I could eat it every day. No joke. It is intensely flavorful, nothing like you'd expect from a cream sauce, and the lemon makes you feel like you are eating a light dinner (at least that's what I tell myself). I originally found this recipe on but tweaked it just a tad to fit my liking.





Lemon Cream Pasta
from Mel's Kitchen Cafe


3 cups shredded Lemon Garlic Chicken (see previous post)
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 oz) cans chicken broth
1/2 cup fresh lemon juice
1 (16 oz) package tube pasta (I used rigatoni)
1 cup heavy cream
1 cup milk
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

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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, milk, 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.
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