Lemon Pasta

This recipe is my attempt at recreating a recipe from 30-Minute Meals with Rachel Ray.

1 lb. uncooked fettucine pasta
1 medium can chicken broth
Juice from 1 lemon
Grated lemon peel
Chives or thinly sliced green onion
Pepper
Salt

1. Prepare a large pot of water and add salt. Bring to a boil.
   
2. While the large pot of water comes to a boil, put the chicken broth in a saucepan large enough to hold all the noodles on medium to medium-high heat. If desired, add a little chicken bouillon concentrate to taste. Add lemon juice and lemon peel to taste. The chicken and lemon flavor should be somewhat concentrated because the fettucine will only absorb some of the flavor. Add pepper and chives. Simmer on medium-heat.
   
3. When the pasta water boils, add the fettucine. Cook until the pasta is a little short of done and still has some hardness and bite to it.
4. Transfer the pasta to the chicken-lemon broth and put over medium heat until the pasta has absorbed at least most of the broth and is fully cooked.