Creamy Pasta With Chicken In Lemon-Dill Sauce - cooking recipe

Ingredients

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

Preparation

\tIn 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.
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).
\tAdd 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).
\tAdd parmesan to the pasta and salt & pepper if desired.
\tStir to mix thoroughly and serve immediately.