Title: Lemon Cream Chicken (Or Salmon) Linguini
Categories: Pasta Sauce Italian Chicken Salmon
Yield: 8 Servings

1	lb	Linguini
1/2	c	Extra virgin olive oil
1		Maui onion -- sliced
2		Cloves garlic -- minced (2
		To 3)
1/2	lb	Fresh mushrooms -- sliced
2	tb	All-purpose flour
2	c	Chicken broth -- cold
1/2	ts	Dried basil -- crushed
		Salt and pepper -- to taste
1/2	c	Lemon juice -- or lime
		Juice
1		Lemon -- zest of, or lime
1	c	Heavy cream -- or half and
		Half
4		Chicken breasts -- split in
		Half OR
4		4 oz
8		Sprigs sweet basil --
		Garnish
8		Lemon twists -- garnish
		Salmon steaks

Cook the pasta according to the package directions. In a medium saucepan, combine the olive oil, garlic and onions and cook for a few minutes; add mushrooms and continue to cook another 2 or 3 minutes. Remove veggies and reserve. Stir in the flour and allow it to brown slightly. Add the cold chicken broth and whisk until sauce starts to boil. Reduce the heat. Add lemon juice, zest, basil, salt and pepper and simmer VERY gently, uncovered, for about 10 minutes. Remove from heat and stir in cream. Add veggies. Place the chicken OR salmon steaks on a greased grill rack. Grill directly over medium-hot coals until the chicken is golden brown or until the fish flakes. Toss the hot pasta with the lemon cream mixture. Serve the chicken OR steaks over the pasta. Garnish with fresh basil. Garnish with fresh basil sprigs and lemon twists. NOTE Mary, just a little hint: after you have juiced the lemon that you use for juice, throw it into the pasta water pan. I make a similar dish, with less zest and more juice and tossing the juiced lemon halves into the water makes the lemon taste sort of sink into the pasta! Great dish! Regards from Memphis, Alyce Mantia Me ke aloha, Mary

Recipe By : Mary Spero

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