Lemon Cream Chicken with Pasta

Lemon Cream Chicken with Pasta

1/4 cup lemon juice
2 tbsp Maggi instant chicken bouillon
Sea Salt
1 lb thin spaghetti (or pasta of choice)
1 lb chicken tenderloins
McCormick's Garlic & Herb Salt Free Seasoning
Lemon Pepper
4 tbsp butter
Zest of 1 large lemon
Juice of 1 large lemon
1/2 tsp thyme
1 1/2 cups heavy cream
1/2 - 3/4 cups grated Parmesan

Add the lemon juice, bouillon and sea salt to enough water in a large pot to cook pasta and bring to a boil over hight heat.

Cut chicken into bite-sized cubes and season with Garlic & Herb seasoning and Lemon Pepper. Melt butter in a large skillet until sizzling. Add chicken and cook over medium heat until chicken is completely cooked. Stir in lemon zest and juice, thyme and cream and heat until barely simmering over low to medium heat. Stir in Parmesan and stir frequently until sauce is well combined.

In the meantime, cook the pasta to al dente and drain. Toss pasta with sauce and chicken and serve hot.

Yum-OH!! Best Lemon Chicken Pasta I've ever made!!!