Dairy & Gluten-free Creamy Lemon Chicken Pasta

Step 1

In a large stock pot filled with water over medium high heat, add the salt and dried minced garlic. Bring to a boil. Once it's boiling, add your barilla pasta and boil for 10 minutes. Drain and set aside.

Step 2

While your pasta is boiling, add a generous amount of olive oil to a pan over medium heat. While it's heating, thinly slice your chicken breasts and season generously with lemon pepper seasoning. I did about 1/4-1/2 a teaspoon on each piece. Add the seasoned chicken to the olive oil and cook until done.

Step 3

Set the chicken aside and add to the pan all of the sauce ingredients. Use a flat whisk to thoroughly stir and combine. Once the sauce is heated through, add in your pasta and stir to coat. Top with your cooked chicken breasts. Garnish as desired and serve.

Step 4

Leftovers keep well for a day in an air-tight container.