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1 tablespoon unsalted butter
1 tablespoon Colavita Extra Virgin Olive Oil
2 tablespoons all-purpose flour
1 cup chicken stock
¼ cup heavy cream
1 cup low-fat milk
Juice of 2 lemons
1 tablespoon chopped lemon zest
1 tablespoon capers, rinsed
¼ teaspoon white pepper
Salt to taste (optional)
1 whole skinned and boned chicken breast, cooked and cut into strips
1 pound bowtie pasta
Serves 4 to 6.
In a large skillet, heat the butter in the Colavita Extra Virgin Olive Oil, stir in the flour, and cook until golden. Whisk in the chicken stock, and add the cream, milk, lemon juice, lemon zest, capers, pepper, and salt.
Stir and reduce over high heat, about 15 minutes, and add the chicken during the last 5 minutes of cooking.
Meanwhile, cook the pasta. Drain well, and toss the pasta with the sauce. Serve. |
