Lemon Chicken Pasta

• 1/4 c. dry white wine
• juice of 1 lemon
• 1/4 tsp. rosemary
• 1 lb. chicken breast, diced
• 1 lb. asparagus, trimmed
• 2 medium carrots, sliced
• 1/2 c. chicken stock
• 1 c. cream
• juice of 1 lemon
• 1/2 lb. fettucine noodles, cooked

1. Marinate the chicken in wine, lemon and rosemary for 1 hour at room temperature.
2. Meanwhile, cut the asparagus and carrots into bite size pieces and steam until crisp-tender.
3. Drain the chicken and reserve marinade.
4. Saute the chicken in 1 tablespoon oil until golden.
5. Remove and wipe out pan.
6. Add reserved marinade, cream and chicken stock to pan.
7. Simmer over medium heat until thickened.
8. Add cooked chicken and vegetables to sauce until heated through.
9. Toss sauce with pasta and squeeze lemon over.

white wine, lemon, rosemary, chicken breast, carrots, chicken stock, cream, lemon, fettucine noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702459 (may not work)