8 oz. penne pasta3 cups shredded or cubed cooked chicken
1/2 cup honey
Zest of one lemon
1/4 cup lemon juice
2 Tbl. oil
2 tsp. apple cider vinegar
1 Tbl. lemon pepper
1/4 tsp. salt
<1/8 tsp. thyme
3/4 cup heavy cream
In large pot of boiling water, cook pasta 13-15 min. until desired tenderness. Drain and set aside.
Meanwhile, in medium-sized saucepan, combine honey, lemon zest, lemon juice, oil, vinegar, lemon pepper, salt, and thyme. Bring to a boil and then reduce heat and simmer, uncovered for 3 min. After it has simmered, turn off heat and gently fold shredded, cooked chicken into sauce.
After pasta has been drained, return it to the empty pot. Gently combine chicken and sauce with pasta and fold together. Right before serving, add cream and gently stir.
