Pâtes crémeuses au poulet et au citron

Ingrédients

• 8 ounces uncooked pasta
• 2 tablespoons butter
• 1/2 tablespoon flour
• 1 clove garlic (minced)
• 1/4 cup chicken broth/veg broth or dry white wine
• 1/2 tablespoon lemon juice + zest of 1/2 lemon
• 1 cup heavy/whipping cream
• 2 cups cooked/rotisserie chicken (shredded)
• 1/3 cup freshly grated parmesan cheese
• Salt & pepper (to taste)
• Garnish: fresh parsley & extra parm (optional)

Préparation

1. 1

   Boil a salted pot of water for the pasta and cook it al dente according to package directions.

2. 2

   When the pasta is approx. 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring fairly often.

3. 3

   Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for one minute.

4. 4

   Whisk in the cream, then stir in the chicken, and cook it for a few minutes until the sauce has thickened up to your liking.

5. 5

   Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed (I am generous with both).

6. 6

   Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if the sauce has become a little too thick). Serve immediately with more parmesan and a bit of chopped parsley if desired.