Creamy Chicken and Lemon Pepper Penne Rigate

Creamy Chicken and Lemon Pepper Penne Rigate



16 ounces Dakota Growers Lemon Pepper Penne Rigate

1 tablespoon butter

2 cups whipping cream

1 tablespoon olive oil

1 pound chicken boneless chicken breast, cut into pieces

1 small bunch green onions, chopped

8 ounces fresh mushrooms, sliced

salt and pepper to taste

1/4 cup sliced almonds


  Directions Cook lemon pepper penne rigate according to package directions. In a large skillet over medium heat, melt butter. Add whipping cream and stir until thickened. In a separate skillet, heat one teaspoon olive oil; add chicken pieces, green onions, salt and pepper and saut_ until chicken is browned and cooked through, about 10 minutes; combine with cream mixture. Toss with pasta and sprinkle almonds over top. Servings 4