Lemon Cream Pasta with Chicken

From: Mel's Kitchen Cafe

YIELD: SERVES 4-6

INGREDIENTS

• 3 cups shredded or cubed Lemon Garlic Chicken

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• 4 (14.5 ounce) cans chicken broth

• 1/2 cup fresh lemon juice

• 1 (16 ounce) package tube pasta (I used rigatoni)

• 2 cups heavy cream

• 2 teaspoons grated lemon zest

• 1/2 cup parmesan cheese, shredded
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• DIRECTIONS
• In a large saucepan, season the chicken broth with the garlic powder and 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.
• Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes.
• Remove from heat and let stand 5 minutes. Stir thoroughly before serving