- 1/2 lb boneless skinless chicken breast (see note)
- 8 oz uncooked pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup lemon juice
- 1 tsp lemon zest
- salt and pepper to taste
Cut chicken into bite-sized cubes. Lightly spray large cooking pot with oil. Add chicken and brown chicken in the pot.
Add in remaining ingredients. Bring pot to a boil, stirring to mix all ingredients. Keep lid partially open and cook at a medium boil for about 10-15 minutes, checking and stirring occasionally so that pasta does not stick to the bottom of your pot.
When pasta is about finished, remove lid and let pasta continue to cook for about another 2-3 minutes, letting the sauce thicken and most of the liquid evaporate. (Make sure to watch pasta and don't let all the sauce completely evaporate.) Garnish with fresh parsley if desired before serving.
- You can also use boneless skinless chicken thighs.