Creamy Pasta With Chicken In Lemon-Dill Sauce

• 1 lb medium pasta shell
• 1/3 cup white wine
• 1/4 cup extra-strong chicken stock
• 3 tablespoons fresh finely chopped dill
• 1 lb boneless skinless chicken breast, cut into small bite size pieces
• 1 1/2 cups whipping cream (35%)
• 1 lemon, juice of, fresh
• grated parmesan cheese

1. tn a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
2. In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
3. tdd cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
4. tdd parmesan to the pasta and salt & pepper if desired.
5. ttir to mix thoroughly and serve immediately.

pasta shell, white wine, chicken, dill, chicken breast, whipping cream, lemon, parmesan cheese

Taken from www.food.com/recipe/creamy-pasta-with-chicken-in-lemon-dill-sauce-311232 (may not work)