Black Bean Pupusas

Black Bean El Salvadorian Pupusas, by Sarah Jane B.

Ingredients:

2 cans black beans (drained and rinsed)

2 T. olive oli, plus more for brushing pupusas

1 shallot, sliced

2 cloves garlic

1 tsp. dried oregano (you can also use mint)

salt and pepper to taste

6 flour tortillas

3 cups grated queso blanco (you can also use, jack or mozzarella cheese)

1 cup sour cream

1 bunch chopped fresh cilantro

1. Drain and rinse beans

2. Heat olive oil in a frying pan over medium heat. Add shallot, and garlic and roast for about 4-6 minutes.

3. Combine beans, oregano and roasted shallot and garlic in a food processor and puree until they are thick but spreadable. (I like to add a little fresh lime juice as well). Season with salt and pepper to taste. This part of the recipe can be prepared up to a day in advance.

4. Lay tortillas on a work surface. Lightly brush the tops with olive oil and turn the tortillas over. Spread the bean mixture over half of each of the tortillas, dividing it evenly among them. Sprinkle 1/2 cup cheese over the bean mixture on each tortilla. On the other half of the tortilla spread 2 T. of sour cream and 1 T. of chopped cilantro. (I also like to add fresh avocado if I have it). Fold the tortillas in half so the cheese and sour cream are covered, making a sort of turnover.

5. You can either cook them on a grill, or on a grill pan over the stove. When ready to cook, turn cooking surface to medium-high heat, and brush with olive oil. Place pupusas on the hot surface until they are nicely browned, 1-2 minutes. Turn pupusas over using a spatula and grill the other side the same way. When done the cheese should be melted and the tortillas should be golden brown. 

6. Serve whole, or cut into wedges. You can also garnish with guacamole, or salsa.

Coconut Chicken Curry

Coconut Chicken Curry, by Karmy M.
slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Curry Chicken

Curry Chicken, by Lori S.

2 Tblsp oil

1-2 large onions, peeled and chopped

2 Tblsp. flour

½ tsp. sugar

½ tsp. salt

1 Tblsp. curry powder (or more)

2 cups chicken broth

salt and pepper to taste

3 to 4 cups cooked and cubed chicken.

White rice, cooked (for serving)

Heat oil in a deep pan. Add onions and cook slowly until golden. Stir in flour, sugar, salt, curry. Add chicken broth. Cook and stir until thick. Taste, and if needed, add salt and pepper. Add cooked chicken. Heat through, but do not let boil.

To serve:  Have a large bowl of fluffy rice ready to serve with at least 4 of the condiments.

Condiments:

crisp bacon, crumbled

mango chutney

toasted coconut

cooked egg, chopped

chopped ham

raisins, or dried cranberries

chopped cashews (or other nut)

green bell pepper, diced

pineapple tidbits

Swedish Meatballs with Lingonberry Sauce

Swedish Meatballs with Lingonberry Sauce, by Holley T.

Serves: 6 to 8 servings

Ingredients
1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving

Directions In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.

Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done. Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Individual Meat Loaves

Individual Meat Loaves - Tahne L.
from here

Ingredients

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Chicken Lo Mein

Chicken Lo Mein - Angela Z.
from here

1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch
Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar
8 ounces linguine, prepared to al dente
1 tsp sesame oil
1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces

Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.
Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.
Heat a wok (or large, deep frying pan) over medium-high heat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.
Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.
Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas - Lori S.

1 pound chicken, cooked and shredded (you can use a rotisserie chicken, too)

Mix together:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

Mix together the honey, lime juice, chili powder and garlic powder. Add the shredded chicken to this mixture and let it sit in the fridge for at least 30 minutes or an hour.

2 (10 oz) cans green enchilada sauce
½ cup to 1 cup cream or half and half or milk (I used fat free half and half)

Mix the cream or milk into the green enchilada sauce.

2-3 cups shredded cheese (I used Monterey jack)

Tortillas (I used corn tortillas – you will need at least 12 corn tortillas, maybe more)
I wrapped the corn tortillas in a damp paper towel and microwaved them to soften them.


Assembly –
Pour ½ cup to 1 cup of the enchilada/cream sauce into a large baking pan (9 x 13)
Put a few spoonfuls of the seasoned chicken mixture onto each tortilla, top with a little shredded cheese. Roll up each tortilla and place into the pan. When the pan is full, pour remaining enchilada sauce on top and add a little more shredded cheese. Bake at 350 for 30 minutes, until hot and bubbly.

Curried Chickpeas with Couscous

Curried Chickpeas with Couscous by Holley T.

Makes: 6 servings
Prep 20 minutes
Slow cook: 3 hours on High or 6 hours on Low

3 medium-size carrots, finely chopped
4 c. cauliflower florets (about 3/4 lb.)
2 cans (15 oz. each) chickpeas, AKA garbonzo beans, drained and rinsed
1 cup frozen peas
1 medium onion, chopped
3 garlic cloves, minced
2 1/2 tsp. curry powder
3/4 tsp. ground coriander
1/4 tsp. crushed red pepper flakes
1 c. vegetable broth
3/4 c. coconut milk
1/3 c. fresh basil
3/4 tsp. salt
1 c. dry couscous (optional)

1. In slow cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic curry powder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over top.
2. Cover slow cooker bowl and cook for 3 hours on HIGH or for 6 hours on LOW. Remove 2 cups of chickpea mixture to a small bowl and mash with a potato masher; stir in basil and salt and return mashed chickpea mixture to slow cooker bowl. Stir until well combined and heated through.
3. If using couscous, prepare according to package direction, about 5 minutes, serve with chickpea curry.

Per serving
360 calories; 8 g fat; 15 g protein; 58 g carbohydrate; 13 g fiber; 782 mg sodium; 0 mg cholesterol.

Brigitte's Mac and Cheese

Brigitte's Mac and Cheese by Tracy W.

Box of cooked macaroni
Bacon (as much or as little as you like)
1 onion: sauté onion in a little bacon grease
Feta cheese 6-8 oz
Mozzarella cheese 2-3 cups
One pint of whipping cream

Mix all together.
Top with Mozzarella cheese. Cook at 350 for 30 minutes.

Chicken Chili

Chicken Chili, by Tracy W.
Recipe courtesy Barefoot Contessa Parties!
Serves: 6 servings

Ingredients
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Directions:
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Pumpkin and Goat Cheese Lasagna

Pumpkin and Goat Cheese Lasagna - Heidi M.


From the kitchen of One Perfect Bite...I don't make this lasagna often, but the profusion of pumpkins at this time of year always brings it to mind. If you are looking for something different to serve as an appetizer, or need a light entree for a fall supper, you might want to give this a try. I'm recommending it to you with reservation. My experience is that folks either love or hate this lasagna. If you like squash you'll probably enjoy it. If you like squash and goat cheese, you'll love it. I would, however, suggest you introduce this as an appetizer and see what type of reaction you receive from your family and friends. While the play of ingredients in the recipe is fairly sophisticated, the lasagna is actually easy to make if you prepare it in logical steps. This is a Wolfgang Puck recipe that I found in the Chicago Tribune several years ago. I originally saved it to have on hand when I wanted something special to serve non-meat eating friends. I was also intrigued by the combination of ingredients. Unlike Italian lasagna, this does not freeze well. It will, however, keep for several days in the refrigerator. Here's the recipe. If nothing else, I think you'll find it interesting.

Pumpkin and Goat Cheese Lasagna...from the kitchen of One Perfect Bite

Ingredients:
1 pound dried lasagna noodles
Bechamel Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup flour
3 cups whole milk
2 tablespoons fresh creamy goat cheese or mascarpone (or cream cheese)
1/2 teaspoon salt
Freshly grated nutmeg

Filling:
1 can (29 ounces) pumpkin puree
1 tablespoon fresh thyme leaves
1 tablespoon fresh minced sage leaves
1/8 teaspoon freshly grated nutmeg
1/2 cup unseasoned bread crumbs
1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup brown sugar
2 tablespoons creamy goat cheese
1 tablespoon salt
Freshly ground pepper

For assembly:
1/2 cup unseasoned bread crumbs
1/2 cup freshly grated Parmesan cheese

Instructions:
1) Heat a large stockpot of lightly salted water to a boil; fill a large mixing bowl with ice and water. Boil noodles until al dente, about 8 minutes; drain. Transfer to ice water to stop cooking. Drain noodles; arrange in a single layer on a lightly oiled baking sheet. Set aside.
2) Meanwhile, to prepare sauce, melt butter in a large saucepan over low heat; sprinkle in flour, stirring continuously with a wire whisk. Cook, stirring constantly, for about 5 minutes. Whisk in milk, then goat cheese, salt and pinch of nutmeg. Heat to a simmer; cook, whisking often, until thick and creamy, about 10 minutes. Remove from heat; set aside.
3) To prepare filling, combine pumpkin puree, thyme, sage, nutmeg, bread crumbs, mascarpone, Parmesan, brown sugar, goat cheese, salt and pepper to taste in a large mixing bowl.
4) Heat oven to 400 degrees. To assemble lasagna, spread a third of pumpkin mixture on bottom of a lightly greased 13-by-9-inch baking pan. Cover with a layer of lasagna noodles, placed length-wise side by side, overlapping edges. Spread another third of filling over noodles; top with 3/4 cup of bechamel sauce. Top with another layer of noodles, remaining filling, and another 3/4 cup of bechamel sauce. Cover with a final layer of noodles and remaining bechamel sauce. Sprinkle with bread crumbs and Parmesan. Spray a sheet of aluminum foil with nonstick spray; place it sprayed-side down over lasagna in pan, folding edges over.
5) Bake until heated through and bubbling, about 50 minutes. Remove foil; bake until topping is golden brown, about 15 minutes. Remove pan from oven; cool 10 minutes. Cut into rectangles or squares. Yield: 8 servings

Recipe courtesy of Wolfgang Puck and The Chicago Tribune.
http://oneperfectbite.blogspot.com/

Creamy Lemon Chicken

Creamy Lemon Chicken - Penny B.

4 chicken breasts
2 cans cream of chicken soup
2 cups milk
3 Tblsp. lemon juice
1 Tblsp. black pepper
1 lemon

In a fry pan, brown the four chicken breasts for about 6 minutes each side. In a bowl, mix 2 cans of cream of chicken soup, 2 cups of milk, 3 Tblsp. lemon juice, 1 Tblsp. black pepper. Pour all ingredients in fry pan and cook for 25 minutes, turning the breasts over so they do not burn. Serve over rice.

Cherry-Almond Glazed Pork

CHERRY-ALMOND GLAZED PORK - Lynne H.

3-4 # boneless pork loin roast
12 oz. jar cherry preserves
2 Tbsp. light corn syrup
2-3 Tbsp. white vinegar
¼ teaspoon each salt, cinnamon, nutmeg, and cloves
3 Tbsp. slivered almonds, toasted. (At the progressive dinner we left them out of the sauce)
Roast meat, seasoned with salt and pepper, in a shallow pan at 350 degrees for about 20 minutes per pound, approximately 1 hour to 1 hour and 20 minutes. (meat should be
160-170 degrees internally.)
In a saucepan, combine all other ingredients except almonds (if you plan to use them) and heat to boiling, stirring frequently. Simmer 2 minutes. Brush some of the sauce over the roast the last 20-30 minutes. When serving pass the remaining warm sauce, stirring in almonds if you plan to use them.
NOTE: If you want to have a generous amount of sauce, you might want to 1 ½ times the recipe.

Deluxe Turkey Club Pizza

Deluxe Turkey Club Pizza - Jen W.
(From Pampered Chef)

Heat oven to 425 degrees.

Unroll 1 can Pillsbury refrigerated pizza crust. Flatten to desired size.
Sprinkle dough with 2 teaspoons sesame seed.
Bake for 10 to 12 minutes or until crust is light golden brown.

While crust is baking...
Prepare pizza toppings listed below.
Combine 1/4 cup mayonnaise and 1 teaspoon lemon zest in a small bowl.

Spread mixture over baked crust.

Top with (in this order):
4 ounces shredded Monterey jack cheese
1 tablespoon thinly sliced fresh basil
4 ounces deli turkey breast slices cut into 1 inch strips
6 slices cooked bacon cut into 1 inch pieces
2 small plum tomatoes thinly sliced (I use roma)
1/2 cup shredded Swiss cheese.

Bake for 7 to 9 minutes or until crust is golden brown and cheese is melted. Garnish with fresh basil leaves.

6 to 8 servings

*I don't really measure ingredients, I just add toppings till it is covered. Also, I use whatever cheese I have on hand and I haven't ever garnished it.

Lemon-Pepper Cappellini

Lemon-Pepper Cappellini - Charlotte H. and Christina T.


Ingredients

* 2 tablespoons extra-virgin olive oil
* 3 tablespoons butter
* 4 cloves garlic, finely chopped
* 1 teaspoon coarse black pepper
* 2 lemons, zested and juiced
* Salt
* 1/2 pound capellini
* 1/2 cup shredded or torn basil leaves
* Grated cheese, to pass at table

Directions

Place water on to boil for pasta.

In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.

Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.

Note - Charlotte thought you could leave the lemon zest out, so it wasn't so overpowering.

(Serve with Lemon Chicken)

Recipe from Rachael Ray

Lemon Chicken

Lemon Chicken - Charlotte H. and Christina T.

Ingredients

* 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
* 1/4 cup all-purpose unbleached flour
* Coarse salt
* 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
* 1 tablespoon (a splash) white or rice wine vinegar
* 1/2 cup chicken broth or stock
* 8 ounces (1 cup) prepared lemon curd
* 1/4 cup hot water
* 1 lemon, zested
* 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Directions

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.

Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Charlotte served this with the Lemon-Pepper Cappellini.

Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.

Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.

Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

Recipe from Rachael Ray

Lemon and Garlic Grilled Chicken

Lemon and Garlic Grilled Chicken - Cynthia R.

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a Ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

Recipe from www.mykitchencafe.blogspot.com

Lemon Cream Pasta with Chicken

Lemon Cream Pasta with Chicken - Cynthia R.

3 cups shredded or cubed Lemon Garlic Chicken (see separate recipe) or use regular grilled chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Recipe from www.mykitchencafe.blogspot.com