Chicken and Pasta In a Light Lemon Cream Sauce

2 or 3 boneless chicken breasts, cut into bite sized pieces

1 box (16 ounces) penne pasta (or bow ties)

1 cup milk (I used 2%)

2 heaping tablespoons softened cream cheese

2 heaping tablespoons sour cream

Juice of 1 lemon plus its zest

3 cups chicken broth

Black pepper to taste

Red pepper flakes to taste

2 cloves garlic (minced or grated)

2 tablespoons Olive oil

2 pats butter

Salt to taste

　

Put chicken in a bowl with lemon juice, salt and black pepper. Toss to coat. Set aside.


Pour 2 cups chicken broth in a stock pot with 2 cups water. Put on high heat and bring to a boil. Add salt and garlic, then pasta. Cook until tender, about 8 minutes.


Mix together the milk, sour cream and cream cheese with a whisk until blended.


In a large sauce pan, brown chicken in butter and olive oil on medium heat. Pour off or spoon out the excess oil. Add one cup chicken broth and scrape up any brown bits.


Lower the heat and pour in the milk mixture -- stir to combine. Add the red pepper and cooked pasta. Stir. Add the lemon zest and additional black pepper, if desired. Stir to combine. Let stand off the heat so pasta can soak up the liquid. It will thicken up, so have extra chicken broth on hand, if needed.


Steamed broccoli or asparagus can be added to give it color. Add to sauce when you add the pasta.

Makes about 5 or 6 servings.