Creamy Lemon Penne Pasta

Creamy Lemon Penne Pasta

Course Main Dish


  • 1 box Whole grain penne
  • 1 pound Asparagus cut into 1 1/2 inch pieces. You can substitute for green beans
  • 1 cup Peas thawed
  • 2 tablespoons Butter
  • 1 pound Boneless chicken breasts cut into bite sized pieces
  • 2 cloves garlic minced
  • 2 cups Chicken broth
  • 2 teaspoon Cornstarch
  • 2/3 cup Heavy Cream
  • 2-3 Lemons juiced
  • 1/4 cup Capers drained and rinsed
  • 1/2 teaspoon Black pepper
  • Salt as necessary


  • Cook pasta according to package in salted water. Add asparagus during the last minute of cooking and add the thawed peas in the last 15 seconds. Drain and set aside.
  • Meanwhile, melt butter in a skillet over medium-high heat. If using chicken, add chicken, and sauté until cooked through; next add garlic to pan and sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, capers, salt and pepper. Add pasta mixture to broth mixture; toss gently to coat.
Tried this recipe?Let us know how it was!
Related Posts

Leave a Comment

Recipe Rating