Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         linguini
     1/2  cup           extra virgin olive oil
   1                    maui onion -- sliced
   2      cloves        garlic -- minced (2 to 3)
     1/2  pound         fresh mushrooms -- sliced
   2      tablespoons   all-purpose flour
   2      cups          chicken broth -- cold
     1/2  teaspoon      dried basil -- crushed
                        salt and pepper -- to taste
     1/2  cup           lemon juice -- or lime juice
   1                    lemon -- zest of, or lime
   1      cup           heavy cream -- or half and half
   4                    chicken breasts -- split in half or
   4      4 oz          each salmon steaks
   8      sprigs        sweet basil -- garnish
   8                    lemon twists -- garnish

Preparation:

Cook the pasta according to the package directions. In a medium saucepan, combine the olive oil, garlic and onions and cook for a few minutes; add mushrooms and continue to cook another 2 or 3 minutes. Remove veggies and reserve. Stir in the flour and allow it to brown slightly. Add the cold chicken broth and whisk until sauce starts to boil. Reduce the heat. Add lemon juice, zest, basil, salt and pepper and simmer VERY gently, uncovered, for about 10 minutes. Remove from heat and stir in cream. Add veggies. Place the chicken OR salmon steaks on a greased grill rack. Grill directly over medium-hot coals until the chicken is golden brown or until the fish flakes. Toss the hot pasta with the lemon cream mixture. Serve the chicken OR steaks over the pasta. Garnish with fresh basil. Garnish with fresh basil sprigs and lemon twists. NOTE Mary, just a little hint: after you have juiced the lemon that you use for juice, throw it into the pasta water pan. I make a similar dish, with less zest and more juice and tossing the juiced lemon halves into the water makes the lemon taste sort of sink into the pasta!