Creamy Pasta With Chicken in Lemon-Dill Sauce

Ingredients

• 1 lb medium pasta shell
• 1/3 cup white wine
• 1/4 cup extra-strong chicken stock
• 3 tablespoons fresh finely chopped dill
• 1 lb boneless skinless chicken breast, cut into small bite size pieces
• 1 1/2 cups whipping cream (35%)
• 1 lemon, juice of, fresh
• grated parmesan cheese

Directions

1. 1

   • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.

2. 2

   •In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).

3. 3

   • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).

4. 4

   • Add parmesan to the pasta and salt & pepper if desired.

5. 5

   • Stir to mix thoroughly and serve immediately.