1. Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes. 2. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan.Drain. Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes. 3. Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
