Pasta with Chicken Lemon Cream Sauce

Pasta with Chicken Lemon Cream Sauce

4 Chicken Breasts (Halves)
2 Tablespoon of Butter
1 Tablespoon of Olive Oil
1 Sweet Onion (Thinly Sliced)
6 Ounce of Portobello Mushroom (Chopped)
2 Zucchini (Cut Lengthwise in 1/4″ Thickness)
3 Garlic Cloves (Minced)
3/4 Cup of Chicken Broth
3 Tablespoon of Lemon Juice
1 Teaspoon of Lemon Zest
2 Tablespoon of Dry White Wine
12 Basil Leaves (Chopped)
12 Grape Tomatoes (Cut in Half)
1 Cup of Heavy Cream
16 Ounce of Pasta (Penne Style)

Wash chicken and pat dry; cut into 1-inch pieces. In a large skillet over medium heat melt the butter with olive oil. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned. Add the zucchini, garlic, and chicken broth; bring to a simmer. Cover and cook for 8 to 10 minutes, or until zucchini is just tender. Add lemon juice and zest and wine; cook, uncovered, for 5 minutes. Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer. Serve over hot cooked pasta. Serves 4 to 6.

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