Pasta In Lemon And White Wine Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pasta - your choice
1		Chicken breast - cooked, julienne
10 oz	284g	Asparagus - blanched, julienne
		(10 to 12)
1/4 cup	49g / 1.7oz	Butter
1/2 cup	31g / 1.1oz	Onion - maui, chopped (small)
4 tablespoons	60ml	All-purpose flour
2 cups	474ml	Dry white wine
2 cups	474ml	Chicken broth
12 teaspoons	60ml	Lemon zest
1 tablespoon	15ml	Fresh thyme - chopped
1 tablespoon	15ml	Fresh dill - chopped
3 tablespoons	45ml	Dijon mustard
		Salt and pepper - to taste
		Parmesan cheese - grated

Recipe Instructions

Cook pasta and hold Cook chicken breast and blanch asparagus; hold. Warm the butter in a large saucepan over medium-low heat. Add the onion and sauteeuntil lightly brown and very soft. Add the flour and reduce the heat to low. Stir until completely blended. Very gradually whisk in the white wine and broth.

Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill, mustard and season to taste with salt and white pepper. Add the cooked and julienne chicken and asparagus.

Serve over warm pasta with Parmesan cheese.

Source:
Molly Walsh

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