Recipe - Pasta In Lemon And White Wine Sauce

1 One half pound Pasta; your choice
1 Full chicken breast; cooked,
julienne
10 ounce Asparagus; blanched,
julienne
(10 to 12)
One fourth cup Butter
One half small Onion; maui, chopped
4 tablespoon Allpurpose flour
2 cup Dry white wine
2 cup Chicken broth
12 teaspoon Lemon zest
1 tablespoon Fresh thyme; chopped
1 tablespoon Fresh dill; chopped
3 tablespoon Dijon mustard
Salt and pepper; to taste
Parmesan cheese; grated

Cook pasta and hold Cook chicken breast and blanch asparagus; hold. Warm
the butter in a large saucepan over mediumlow 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.

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.

Serve over warm pasta with Parmesan cheese.

Per serving: 675 Calories (kcal); 15g Total Fat; (21% calories from fat);
28g Protein; 93g Carbohydrate; 52mg Cholesterol; 470mg Sodium Food
Exchanges: 6 Grain(Starch); 1 One half Lean Meat; One half Vegetable; 0 Fruit;
1 One half Fat; 0 Other Carbohydrates

Recipe by: Molly Walsh

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