Chicken And Pasta With Lemon-Cream Sauce
This chicken and pasta with lemon-cream sauce is delicious and refreshing! Al dente pasta and tender chicken is tossed in a lite, creamy, tangy and zesty sauce!
Ingredients
For Lemon-Cream Sauce
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 cup coconut creamer dairy free half and half or coffee creamer
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
- 1/3 cup grated parmesan cheese
- 1½ tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 3 tablespoons dairy free butter I used country crock plant butter (avocado oil butter) SO GOOD!
- 1/4 cup plain non fat greek yogurt
For Chicken
- 2 tablespoons olive oil
- 1 lb. thin chicken breast cutlets
- 2 cups cocktail tomatoes OR cherry tomatoes, quartered
- 4 cups rigatoni pasta
Instructions
- First you want to make your sauce by melting butter in a saucepan.
- When butter is completely melted, add garlic and shallot. Cook over medium heat until fragrant and shallot starts to turn translucent. About 3-4 minutes.
- Add the rest of your sauce ingredients to saucepan. Mix together and bring to a boil. Cover and let simmer.
- Bring a pot of salted water big enough for pasta to a boil. Cook 4 cups of pasta according to package directions.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium heat.
- Add chicken and season with salt and pepper. Cook chicken for about 3-4 minutes per side. Timing may vary deepening on thickness of chicken.
- When chicken is done, place on plate and set aside.
- In same sauté pan, add quartered tomatoes and cook covered for about 5 minutes. You want to get your tomatoes to be pretty much mushy and fall apart.
- Add your cooked and drained pasta to sauté pan with tomatoes.
- Add your sauce on top of pasta. Mix everything around and turn heat down to simmer.
- Add your chicken back to pan.
- Let everything simmer for a few minutes.
- Sprinkle some red pepper flakes on top, along with grated parmesan cheese (optional).
- Enjoy!