Pasta in Lemon Cream Sauce

This creamy pasta recipe has all the flavors of springtime! The light lemon cream sauce pairs with chicken and vegetables.

Well, the New Year's resolution to eat healthier is going well. Yep, I made it to day 4 of 2010 before making a cream sauce. Excellent effort, wouldn't you say? Of course, I managed to justify this indulgence by packing the dish with fresh green beans, red peppers, and skinless chicken breasts. Even as I watched the cream sauce simmering, chastising myself all the while, I reminded myself that healthy eating is about moderation. As long as I fill most of my meals with recipes such as the ones listed in New Year's Recipes for Weight Loss and Healthy Living, I can enjoy the occasional high-fat indiscretion. With that thought in mind, I sat down with my family to enjoy this creamy dish. I ate without abandon and savored every bite.

Cut 2 skinless chicken breasts into 1-inch pieces. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until the chicken is no longer cooked in the center, stirring occasionally, about 5 minutes. Remove chicken from the skillet and set aside.

Heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add ½ onion, finely chopped, and cook until the onion is soft and starting to turn brown, 4 to 5 minutes.

To the saucepan, add 1 cup whipping cream, 1 cup low-sodium chicken broth, and ¼ cup water. Simmer, uncovered, for 8-10 minutes.

Add ½ pound green beans, trimmed and cut in half, to the cream mixture. Simmer for 3-5 minutes, or until the green beans are tender crisp. Add 1 red bell pepper, seeded and cut into thin strips. Simmer for one additional minute.

Add the cooked chicken to the cream sauce to reheat.

While the cream sauce and vegetables are cooking, cook 1 pound (16 ounces) farfalle pasta in a large pot of salted water until al dente. Drain the pasta and add it to the cream sauce. Toss to combine. Add ¼ cup chopped fresh flat-leaf parsley, 2 teaspoons finely grated lemon zest, and ½ cup finely grated fresh Parmesan cheese. Toss again to combine. Season to taste with salt and pepper. Serve immediately.

Pasta in Lemon Cream Sauce with Chicken, Greens Beans & Red Pepper

2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, cut into 1-inch pieces
½ large onion, finely chopped
1 cup whipping cream
1 cup low-sodium chicken broth
¼ cup water
½ lb. green beans, trimmed and halved
1 red bell pepper, seeded and cut into thin strips
1 lb. (16 oz.) farfalle pasta
¼ cup chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest
½ cup finely grated fresh Parmesan cheese
Salt and pepper to taste

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until the chicken is no longer cooked in the center, stirring occasionally, about 5 minutes. Remove chicken from the skillet and set aside.

Heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is soft and starting to turn brown, 4 to 5 minutes.

To the saucepan, add whipping cream, chicken broth, and water. Simmer, uncovered, for 8-10 minutes. Add green beans to the cream mixture. Simmer for 3-5 minutes, or until the green beans are tender crisp. Add red bell pepper and simmer for one additional minute. Add the cooked chicken to the cream sauce to reheat.

While the cream sauce and vegetables are cooking, cook 1 pound (16 ounces) farfalle pasta in a large pot of salted water until al dente. Drain the pasta and add it to the cream sauce. Toss to combine. Add flat-leaf parsley, lemon zest, and Parmesan cheese. Toss again to combine. Season to taste with salt and pepper. Serve immediately.

Serves 4-6.

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