Creamy lemon chicken pasta with rosemary

Fry the sliced red onion with crushed garlic in olive oil.
Once the
onions have softened add in your sliced chicken breasts, cook them
quickly to retain the juiciness and then reduce the heat.
Squeeze in the
juice from the two lemons and add in some chopped rosemary (take the
leaves off the woody stalks) and add in the lemon zest from both lemons.
Lastly add in a tub of cream.
Reduce it a bit, add in some finely
grated parmesan and let the flavours slowly infuse.
When you are ready
to serve use some of the pasta water to loosen it up and serve it with
tagliatelle topped with more parmesan. 

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