Giada's Chicken In Lemon Cream And Penne

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This recipe is incredibly easy and delicious! The lemon makes it really refreshing--we've been enjoying it this summer. I've used different types of pasta (most recently linguini) and all of them have worked really well! A great week-night meal!

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Steps

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Bring a large pot of water to a boil , season with salt.

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Add the pasta and cook until tender but still firm to the bite , 8 to 10 minutes.

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Meanwhile , heat the oil in a large , heavy skillet over medium-high heat.

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Season the cubed chicken with herbes de provence , salt and pepper.

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Cook the chicken until golden brown , about 5 minutes.

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Using a slotted spoon , remove the chicken and set aside.

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Pour off excess oil from pan.

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Drain.

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Add the chicken broth the pan and cook over medium-high heat , scraping up any bits with a wooden spoon.

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Add the cream , lemon zest , and cayenne.

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Reduce the heat to medium-low and simmer for 10 minutes.

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Add the pasta , chicken , 1 / 2 tsp salt , 1 / 4 tsp pepper , chopped parsley , and lemon juice.

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Toss to coat the pasta and chicken with the sauce and serve.

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Ingredients

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penne pasta, olive oil, boneless skinless chicken breasts, herbes de provence, salt, reduced-sodium chicken broth, heavy cream, lemon, zest of, cayenne pepper, fresh flat-leaf parsley, fresh lemon juice