Creamy Pasta With Chicken in Lemon-Dill Sauce

My number one recipe of all time. Found in Starweek magazine posted from the chef at the Unionville House restaurant. Easy, one-pot meal and so creamy and delicious. I like this served with with garlic bread but is pretty rich on it's own. *Double quantities if serving more than 4.

• Ready In: 50 mins
• Serves: 4

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. • 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. •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. • 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. • Add parmesan to the pasta and salt & pepper if desired.
5. • Stir to mix thoroughly and serve immediately.