_In our house Spaghetti Sunday is a tradition...a way of life. It wouldn't be Sunday without a yummy, indulgent spaghetti dish. This dish gives you just that! It's creamy yet light because of the lemon and parsley. Non-lemon lovers need not worry - the lemon flavor is very subtle. Our two girls both asked for seconds. A success!!
1 pound penne pasta
3 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken breast, diced into 1-inch cubes
1 teaspoon herbs de Provence
Pinch of salt, plus 1/2 teaspoon
Pinch of black pepper, plus 1/4 teaspoon
1 cup chicken broth
2 cups heavy cream
Zest of 1 lemon
1/8 teaspoon cayenne pepper
1/4 cup fresh parsley, chopped
1 tablespoon freshly squeezed lemon juice
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite. Drain
Meanwhile, heat the oil in a large heavy skillet over medium-high heat. Season the chicken with herbs de Provence and a pinch of salt and pepper. Cook the chicken until golden brown. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the cream, lemon zest and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
Slightly adapted from Everyday Pasta by Giada De Laurentiis
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!