Chicken in Lemon Cream Pasta

free vegetable sprial to make vegetable spaghetti


3 skinless, boneless chicken breast halves
1 lemon, quartered
2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth
1/4 cup fresh lemon juice
1 (8 ounce) package rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest

Start by preheating the oven to 350 degrees in F. (175 degrees in C), then place the chicken in a baking dish that’s lightly greased. Use the lemon to squeeze the juice out and pour it on top of both side of the chicken breast and season all side using 1 1/2 teaspoons of garlic powder and 3/4 teaspoon of fresh ground black pepper.

Bake the chicken for about 40 to 45 minutes (make sure the chicken is no pink inside).
In a large pan, season the chicken broth with 1/2 teaspoon of garlic powder and 1/4 teaspoon of fresh ground pepper. then bring it to a boil and add lemon juice then the pasta. Cook all of it over medium heat and make sure to stir constantly so all the liquid is absorbed. Should take about 20 to 25 minutes.

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Time to add the chicken! Cut the chicken into small pieces then stir it into the cooked pasta, cream and lemon zest. Continue cook by stirring over low heat for about 5 minutes. Remove the dish from the heat and let it cool for 5 minutes. Stir well before eating!!


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