1lbChicken breast boneless skinlesssliced into strips
2tbspAll-purpose flour
1/2 lbpenne pasta
4slices french bread toasted
Sauce:
2tbspExtra-virgin olive oil
2clovesgarlicminced
1.25cupschicken broth
1/2cupheavy cream
1/3cupParmesan cheesegrated
1tspCornstarchdissolved in 1 tablespoon of water (only use if needed)
1tsp Lemon zest
4slices lemonzested first and then cut into round slices
2tbspFresh parsleywhole leaves
Instructions
In a pot of boiling salted water cook the pasta according to the directions on the package.
In a bowl, combine the flour and a pinch of salt and pepper. Coat the chicken in the flour mixture; shake off excess and set aside.
Heat the oil in a nonstick pan over medium-high heat. Fry the chicken on both sides until it is golden brown, about 3-4 minutes per side.
Add the garlic to the pan with the chicken and cook until fragrant about 1 minute. Reduce the to medium heat, add the broth and cream.
Bring it to a simmer. Continue cooking for about 2 minutes until the sauce gets thicker. (If the sauce is too thin for your liking, add the cornstarch/water mixture into the pan and stir to combine into the sauce. It will begin to thicken immediately.)
Remove the pan from heat and stir in the lemon zest and parmesan cheese. Serve over pasta with toasted bread on the side. Garnish with parsley and lemon slices.