2 cups penne pasta (uncooked)
2 boneless, skinless chicken breasts (cut into ½-inch strips)
½ tsp. salt
½ tsp. pepper
½ cup all purpose flour
1 ½ tbsp. olive oil
10 oz. refrigerated alfredo sauce
1 tbsp. grated lemon rind
3 tbsp. lemon juice
½ cup grated parmesan cheese
Cook pasta in a large pot according to package directions.
Mix flour, salt, and pepper in a shallow bowl. Dredge chicken pieces in flour to coat.
Heat oil in a large nonstick skillet over medium high heat. Add chicken; sauté 3 minutes or until golden brown. Turn pieces over and continue cooking until no longer pink in the center. Add alfredo sauce, lemon rind, juice, and cheese. Bring to a simmer and cook 1 to 2 minutes until cheese is melted.
Drain pasta and add to sauce mixture, toss to coat.