16 oz Skinner®® Penne Rigate
1 lb boneless skinless chicken breast
1/4 cup fresh lemon juice
3/4 cup chicken stock
2 each garlic cloves, minced
1 tsp grated lemon zest
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbsps parsley, chopped

Cooking Directions:

1. Prepare pasta according to package directions; drain.

2. Cut chicken breasts into bite sized pieces.

3. Brown chicken in a large nonstick skillet generously coated with non-stick cooking spray.

4. Add lemon juice, chicken stock, minced garlic and grated lemon rind.

5. Reduce heat to low and simmer 10 minutes.

6. Season with salt and pepper, if desired.

7. Toss chicken with hot cooked pasta and chopped parsley.