Lemon Pepper Chicken Fettucine Alfredo

I made this one up! Using store-bought alfredo sauce made this a pretty quick dinner option. I did kick it up by adding zest of one lemon to bring out the lemon in the chicken and the Trader Joe's lemon pepper pappardelle pasta.

Ingredients:

• 3 skinless, boneless chicken breasts
• salt
• pepper
• juice of one lemon
• olive oil
• paprika
• garlic powder
• 1 pkg of Trader Joe's pappardelle pasta
• 1 jar of Trader Joe's alfredo sauce
• zest of the same lemon above
• parsley, for garnish

Preparation:

1. Zest lemon and set aside. Chop up parsley and set aside.
2. Put olive oil, salt, pepper, paprika, garlic powder and the chicken breasts in a gallon freezer bag. Mix it around and let marinade in the fridge for 15 minutes.
3. Preheat oven to 400 degrees. Put some oil in an oven-safe pan on the stovetop at medium-high heat. Get chicken from the fridge. Make sure the pan is hot then put the chicken on. Brown both sides of the chicken (approximately 2-3 minutes on each side).
4. Put the pan in the oven for 25 minutes or when the internal temperature of the chicken is 180 degrees (juices will run clear when pierced) and take out and let rest.
5. Boil water and cook pasta to package instructions.
   
6. Drain al dente pasta and using the same pot you boiled the pasta with, heat up alfredo sauce. Add lemon zest to sauce.
   
7. Toss pasta in the sauce pan.
8. Slice chicken and serve with a slice of lemon.
9. Definitely eat with freshly squeezed lemon juice. It cuts through the richness of the alfredo.

Trader Joe's Lemon Pepper Pappardelle Pasta