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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
chicken breast	4	boneless	skinless diced boneless	-	-	-	-
herbes de provence	1	teaspoon		-	-	-	-
salt	1	pinch		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
chicken broth	1	cup	reduced sodium	-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
lemon zest	1			-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
flat leaf parsley	1/4	cup	chopped	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.