Thursday, July 22, 2010

Creamy Lemon Chicken Pasta

3 chicken breasts-seasoned with lemon pepper and fried or grilled up
3 cans chicken broth
1 box pasta-I used bow tie
1/4 cup lemon juice
1 cup heavy cream
1 tablespoon butter
1 tablespoon flour
zest from a lemon
1 cup shredded Parmesan cheese


In sauce pan put the chicken broth and lemon juice. Bring to a boil and add pasta. Pasta after about 20 minutes, should absorb most of the juice. Then add butter, flour, cream, Parmesan, and lemon zest. Stir on low heat for about 10 minutes until thick. Enjoy!

Recipe From {Our Family Treat} Print this post

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