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Pasta In Lemon And White Wine Sauce


Course : Italian
Source:
Serves: 6
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Ingredients:


1 1/2 pounds pasta -- your choice

1 medium chicken breast -- cooked, julienne

10 ounces asparagus -- blanched, julienne

1/4 cup butter

1/2 small onion -- maui, chopped

4 tablespoons all-purpose flour

2 cups dry white wine

2 cups chicken broth

12 teaspoons lemon zest

1 tablespoon fresh thyme -- chopped

1 tablespoon fresh dill -- chopped

3 tablespoons dijon mustard

1 teaspoon salt and pepper -- to taste

1 Cup parmesan cheese -- grated
 

Preparation / Directions:


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 sauté‚until 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.

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