Roast chicken linguine
|1||onion — finely chopped|
|1 cup||chicken — roasted, chopped|
|lemon — zest only|
|3/4 cup||stock — chicken|
|1||linguine — cooked|
Fry the onion in a bit of butter until soft.
Add the chicken and fry slightly.
Add the lemon rind and stock, and simmer for a few minutes to reduce slightly.
Add the cream, and simmer again until the sauce has thickened.
Check the seasoning, then add the linguine and mix the sauce through very well.
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