Chicken in Lemon Cream with Penne

From Everyday Pasta

1 pound penne pasta
3 T extra virgin olive oil
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 t herbes de Provenance
Pinch of salt. plus 1/2 teaspooon
Pinch of freshly ground pepper, plus 1/4 teaspoon
1 cup chicken broth
2 cups heavy cream
Zest of 1 lemon
Pinch of cayenne pepper
1/4 cup chopped fresh flat leaf parsley
1 T freshly squeezed lemon juice

Bring large pot of water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skilley over medium-high heat. Seson the cubed chicken breasts with the herbes the Provence and a pich of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the botton of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, 1/2 t salt, 1/4 t pepper, chopped parsley, and lemon juice. Toss and coat the pasta and chicken with the sauce and serve.

Key Lime Ice Cream

Cathy Bradley's recipe

This is divine!

4 eggs, beaten

Add:

2 1/4 C. sugar
3/4 - 1 C. key lime juice to taste (you can just use limes or lime juice)(4 limes = 3/4 C. juice)
1/2 tsp. salt
2 Key Lime yogurts
4 C. milk
2 C. heavy whip cream
2 C. half and half

(we added milk to the fill line)