Tuesday, February 8, 2011

Lemon Pepper Pasta & Chicken in Cream Sauce

In large skillet over medium heat, melt butter; add chicken, onion and carrot. Cook 5 minutes or until chicken is thoroughly cooked, stirring occasionally. Stir in cream and salt; heat just to boiling. Reduce heat and simmer until thickened, about 3 minutes. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce; serve immediately. 7 servings (1 cup each).

2 tablespoons butter or margarine
3/4 lb. boneless, skinless chicken breasts, cut into thin strips and seasoned with salt
2/3 cup sliced green onion, tops only
1/2 cup finely chopped carrot
1 cup heavy cream
1/4 teaspoon salt
1 pkg. (12 oz.) Lemon Pepper RONZONI LEMON PEPPER ANGEL HAIR, uncooked

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  1. Wow - thanks for sharing that. Sounds great!

  2. Looks amazing. I'm going to have to try this next weekend!