Creamy Lemon Penne Pasta

Creamy Lemon Penne Pasta

Course Main Course


  • 1 box whole grain penne
  • 1 pound asparagus cut into 1 1/2 inch pieces. You can substitute for green beans
  • 1 cup peas thawed
  • 2 tablespoons butter
  • 1 pound boneless chicken breasts cut into bite sized pieces
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 2 teaspoon cornstarch
  • 2/3 cup heavy Cream
  • 2-3 lemons juiced
  • 1/4 cup capers drained and rinsed
  • 1/2 teaspoon black pepper
  • salt as necessary


  • Cook pasta according to package in salted water. Add asparagus during the last minute of cooking and add the thawed peas in the last 15 seconds. Drain and set aside.
  • Meanwhile, melt butter in a skillet over medium-high heat. If using chicken, add chicken, and sauté until cooked through; next add garlic to pan and sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, capers, salt and pepper. Add pasta mixture to broth mixture; toss gently to coat.
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