Title: Pasta In Lemon & White Wine Sauce
Categories: Pasta Sauce
Yield: 6 Servings

1 1/2	lb	Pasta; your choice
1		Chicken breast; cooked, julienne
10	oz	Asparagus; blanched, julienne
		(10 to 12)
1/4	c	Butter
1/2	sm	Onion; maui, chopped
4	tb	All-purpose flour
2	c	Dry white wine
2	c	Chicken broth
12	ts	Lemon zest
1	tb	Fresh thyme; chopped
1	tb	Fresh dill; chopped
3	tb	Dijon mustard
		Salt and pepper; to taste
		Parmesan cheese; grated

Cook pasta and hold Cook chicken breast and blanch asparagus; hold. Warm t he butter in a large saucepan over medium-low heat. Add the onion and saute 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 i n the lemon zest, thyme, dill, mustard and season to taste with salt and wh ite pepper. Add the cooked and julienne chicken and asparagus. Serve over w arm pasta with Parmesan cheese.

~ - - - - - - - - - - - - - - - - - Contributor: Molly Walsh Preparation Time: 0:00

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