You know those days when you just can’t even think straight after work? That was me, staring blankly into my pantry, hoping dinner would magically make itself. I wanted something comforting but couldn’t fathom spending more than 30 minutes on it.
Ingredients
2 chicken breasts, diced
2 cups penne pasta
1 lemon, juiced and zested
1 cup heavy cream
2 cups chicken broth
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
How to Make It
Heat olive oil in a large pot over medium heat.
Add diced chicken and cook until browned.
Add garlic and cook for one minute.
Pour in chicken broth and heavy cream.
Add penne pasta and lemon juice and zest.
Bring to a boil, then reduce to a simmer.
Cook until pasta is al dente, stirring occasionally.
Stir in Parmesan cheese until melted and creamy.
Season with salt and pepper to taste.
Serve
Serve hot, straight from the pot, with a sprinkle of extra Parmesan if desired.
