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.

