Bertucci's Lemon Chicken Rigatoni

From the restaurant Bertucci's in New England, this pasta has taste supreme! The touch of lemon adds a zest to the creaminess of the white pasta sauce. Leftovers taste even better the following day.

RECIPESFEATURE

1 min read

Ingredients

3/4 lb Quality, Italian Rigatoni

2 tbsp Olive oil

2 (4-oz) Chicken breasts, boneless & skinless, cut into strips or bite-size pieces

Flour for dusting chicken

2 cups Broccoli florets

3 cloves Garlic, chopped

2 Lemon slices

½ cup Chicken broth

1 ½ cups Heavy cream; or 1-cup Dry white wine

Salt and pepper to taste

Method

Bring a pot full of water to a rapid boil. Cook rigatoni according to package instructions. As pasta cooks...

Heat olive oil in a large skillet. Dust chicken with flour and cook until golden on both sides. Add broccoli florets, garlic and lemon slices. Stir and cook for 1 minute. Add the chicken broth, heavy cream (or wine) and cook until liquid is reduced by half (about 2 minutes). Season to taste.

Add cooked and strained rigatoni to sauce, toss until well mixed and serve at once, reserving lemon slices as garnishes.