1 pound penne
3 tablespoons EVOO
2 boneless, skinless chicken breast halves, diced into 1 inch cubes (I used 3 thinly sliced breasts which I cut up into the 1 inch pieces)
1 teaspoon herbes de Provence (I didn't have this so I used Adobo Seasoning)
Pinch of salt, plus 1/2 teaspoon
Pinch of freshly ground black pepper, plus 1/2 teaspoon
1 cup reduced sodium chicken broth
2 cups heavy cream
Zest of 1 lemon (I just used the grater to zest the entire lemon)
1/4 cup fresh flat-leaf parsley (I didn't have any)
1 tablespoon freshly squeezed lemon juice (I squeezed an entire lemon)
1. Heat the oil in a heavy skillet over medium high heat. Season the cubed chicken breast with the adobo, salt, and pepper. Cook the chicken until golden brown. Using a slotted spoon, remove the chicken and set aside. Pour of any excess oil from the pan. Add the chicken broth to the pan and cook over medium high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occassionally, 8 to 10 minutes. Drain.
3. Add the cream and lemon zest to the broth. Reduce the heat to medium-low and simmer for 10 minutes.
4. Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.