Lemon Cream Chicken Pasta

Yum! This is one of my favorites!! I set out fresh blueberries to snack on before we ate, and made a side salad and garlic bread to go with it.

INGREDIENTS:

3 skinless, boneless chicken breasts

2 lemons (you need real lemons for the zest!)

Garlic Powder

Black Pepper

2 (14.5 oz) cans of chicken broth

Broccoli

Small Jar of Artichoke Hearts

2 Roma Tomatoes

1 box of pasta (I use whole wheat penne)

1 cup heavy whipping cream

DIRECTIONS:

Preheat the oven to 350. Put the chicken in a greased baking dish and squeeze lemon juice (1/2 a lemon) over both sides. Season both sides with garlic powder and pepper. Bake for about 40 minutes, or until chicken is no longer pink inside.

Meanwhile, in a large saucepan, season the chicken broth with garlic powder and pepper. Bring to a boil and add lemon juice (from one lemon) and pasta. Cook over medium heat covered, about 10 minutes. Add broccoli and cook until all liquid is absorbed. Stir frequently so nothing sticks or burns to the bottom!

Cut cooked chicken (or you can cut it before you cook it!) into bite-sized pieces and stir into cooked pasta. Add cream, lemon zest, tomatoes and artichokes. Cook over low heat for 5 minutes. Remove from heat and let stand so the sauce thickens. Stir well before serving.