Creamy Pasta With Chicken in Lemon-Dill Sauce

Submitted by Madame Yes

"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: 50mins
• Ingredients: 8
• 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.

Reviews

[Diane in Burbank, CA]

I thought this was de-lish! Hubby thought it was okay, but since I'm reviewing it, I'm giving it 4 stars. It's a subtle taste, but sometimes those are the best. Definitely recommend.

 

[Chef Boy R Lis]

a good twist on mac and cheese and a lot lighter even though it has the cream.