Lemon Chicken and Pasta

Chicken:
4 boneless skinless chicken breasts
1 can cream of chicken soup
¼ C milk
up to ¼ C lemon juice
pepper to taste

Cook chicken until browned on both sides. In a bowl combine the other ingredients. Pour over browned chicken. Reduce heat, cover and simmer until chicken is cooked through. Serve over pasta.

Pasta:
8 oz cooked spaghetti—Keep warm
4 T butter
Up to¼ C lemon juice
1 ½ t basil
½ t garlic powder
½ t lemon pepper seasoning
¼ C grated parmesan

In saucepan, melt butter with lemon juice, and seasonings. Add warm pasta and toss to coat. Mix in cheese.

These are both from long lost magazines. I know I've changed them somehow but I really can't remember how.
I LOVE the lemon-y flavor so I always use the 1/4 cup lemon juice in the chicken sauce and the pasta. If you're not sure, start with a tablespoon and keep adding juice until it's zingy enough for your taste. Also, to make my life easier I will usually 1-use kitchen shears to cut the chicken into bite sized pieces before cooking or 2-take the breasts out of the sauce when they're done cooking, chop on a cutting board and then return to sauce.