Lemon Cream Chicken Pasta

Got this from all recipes. It was very good. I might add a bit more lemon to to the sauce, but I wasn't using fresh lemon juice so that may be why it needed it. I added freshly grated parm cheese.

Ingredients

* 3 skinless, boneless chicken breast halves
* 1 lemon, quartered
* 2 teaspoons garlic powder, divided
* 1 teaspoon ground black pepper, divided
* 2 (14.5 ounce) cans chicken broth
* 1/4 cup fresh lemon juice
* 1 (8 ounce) package rotelle pasta
* 1 cup heavy cream
* 1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
2. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
3. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.



http://allrecipes.com/Recipe/Lemon-Cream-Pasta-with-Chicken/Detail.aspx?prop31=8

grilled lemon chicken

I made a quick and yummy grilled lemon chicken the other day. It is from Ina Garten on the food network. It is supposed to have a peanut dipping sauce but I burned that when I was tending to the baby. So instead we had it on a spinach salad mix and I made a quick asian vinagerette to top it. It was delicious. I am posting the chicken and dipping sauce recipe but can't review the sauce. I am also posting the dressing at the bottom.

Grilled Lemon chicken
Ingredients

* 3/4 cup freshly squeezed lemon juice (4 lemons)
* 3/4 cup good olive oil
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
* 2 pounds boneless chicken breasts, halved and skin removed
* Satay Dip, recipe follows

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:

1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Asian Vinaigrette

2 Tablespoons peanut or olive oil
2 Tablespoons rice vinegar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
1 teaspoon sugar (or to taste)

Whisk all ingredients together.