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Pasta In Lemon And White Wine Sauce

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 pounds pasta -- your choice

  3. 1 full chicken breast -- cooked, julienne

  4. 10 ounces asparagus -- blanched, julienne

  5. (10 to 12) 1/4 cup butter

  6. 1/2 small onion -- maui, chopped

  7. 4 tablespoons all-purpose flour

  8. 2 cups dry white wine

  9. 2 cups chicken broth

  10. 12 teaspoons lemon zest

  11. 1 tablespoon fresh thyme -- chopped

  12. 1 tablespoon fresh dill -- chopped

  13. 3 tablespoons dijon mustard

  14. salt and pepper -- to taste

  15. parmesan cheese -- grated

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Serve over warm pasta with Parmesan cheese.

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