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Creamy Lemon Chicken Pasta

This easy lemon pasta will become your new family favorite weeknight meal.
By Angie McGowan

Lemon chicken is my husband’s favorite. It doesn’t matter whether it’s a whole roast chicken, chicken piccata, or this simple lemon pasta, he goes head over heels every time lemon, pepper and chicken combine. For this recipe, I used a combination of white pepper and lemon zest in a rich and a pasta sauce that’s deceptively rich (it’s actually quite low in fat!).

I started out with leftover rotisserie chicken that I shredded. Then I added a can of artichoke hearts that have been quartered and lots of garlic.

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Once these ingredients are heated through and fragrant, I add the lemon zest, a dollop of sour cream and plain yogurt. The combination of the yogurt and sour cream make the most luxurious cream sauce that pairs wonderfully with the fresh lemon zest.

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After those ingredients are combined, I add in some cooked pasta and white pepper and toss to coat. That’s it! Just top with a little shredded Parmesan cheese, some freshly chopped Italian parsley if you have it on hand and a lemon wedge.

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Get ready to dish up seconds!



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