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  • Welcome! My name is Kelly, and I am a picky eater. On this blog I share recipes, new (to me) foods, restaurants, and products that I try in an effort to expand my tastes. You might also find me talking about my pug Olive, Miss Kitty, Project Life, my journey with running, and more! Feel free to contact me: [email protected]

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Chicken in Lemon Cream with Penne

Tonight’s dinner is something that I have made a few times in the last few months.  The recipe came with a Giada De Laurentiis sauté pan that I bought from Target.  Althought this is not the exact one that I bought, apparently Amazon has the recipe posted with one of her other pans. Check it out here.  It really is a nice pan, and at a reasonable price too!  Gotta love Target.

The only thing that I leave out of the recipe is the cayenne.  That spiciness scares me.  Also, I have used many different kinds of pasta in this dish.  As long as you follow the cooking time for the particular noodle, it is easy to change it up. Tonight we used penne rigate.  Something that I learned about pasta – because I eat a LOT of pasta – is that the noodles with the ridges (rigate) work well for dishes with sauces.This is because the ridges tend to hold the sauce on the noodle better than the the others.

Also, I recently heard that different sizes and shaped noodles actually taste differently and can change the flavor of the dish.  I’m not sure about that one.  If anyone has any knowledge or experience with this, please let me know.

I also change a couple of other things when I make this recipe.

I add zucchini.  Surprise, I know.  I just sauté it with a little bit of olive oil and herbs de provence and then add it in at the end.  You could really add any veggies you want to it, or even substitute the meat for something different.  Shrimp or scallops would probably be good in this sauce.


I also put in more herb de provence in than she suggests.  The recipe calls for 1/2 teaspoon, and I usually put in more than that.  I’m not sure how much more exactly but it is probably closer to 1 or 1.5 teaspoons.  I usually just eyeball it and make sure that it is covering the chicken evenly.

Here is the final product:

Chicken Lemon Penne

Ease: B-, it isn’t the easiest thing to make.  A few different elements go into the meal, and you need to time things pretty well.  Other than that, nothing too difficult.  Although, I’m not sure I could ever give something with cooking meat involved an A.  Cutting up and cooking raw meat is just not fun.
Taste: A, this is one of our go to dinners.  It is also almost as good reheated.

Will I make it again? Yes.

Do you eat meat?  Does the grossness of raw meat inhibit you from cooking it at home?

One Response

  1. Funny enough last night we were making a steak salad and I couldn’t bring myself to take it out of the package becuase it was these tiny little round ones and there was a lot of juice in it. Ended up having to get Brad to do it. Loved eating it though! 🙂

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