Creamy Chicken, Lemon, and Chive Farfalle

Pinterest is a lifesaver sometimes, isn't it?  I never fail to be inspired by the sheer abundance of new recipes to play with and make dinner a less boring affair.  Here's a delicious, light, and easy pasta dish that's sure to please your taste buds, especially with the warmer weather rolling around!

Creamy Chicken, Lemon, and Chive Farfalle via Simply Scratch

Ingredients

• 1 pound farfalle pasta
• 4 boneless, skinless chicken breasts
• 2 small or 1 medium shallot, diced
• 1-2 tbsp olive oil
• 2 tsp all-purpose flour
• 1/2 c dry white wine (I substituted 1/2 c chicken stock)
• 1 c heavy cream
• 1/4 c fresh chives, chopped
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp salt (adjust to your tastes)
• 1/2 tsp black pepper
• 1 tsp fresh lemon zest
• 1/2 c grated parmesan cheese

Directions

Gather up your ingredients like so (just remember the chicken, of course):

And proceed to chop up your shallots and green onion.

Throw your shallots into a pan with the olive oil and cook until softened.

Then add the 2 tsp of flour and stir for about a minute...

...and then add the 1/2 cup of stock or wine.

After the mixture has thickened and the flour has completely dissolved, add the 1/2 c heavy cream, chives, salt, pepper, and lemon juice.

Don't forget to cook up some chicken (or meat of your choice) while you're at it!  I took the opportunity to throw a variety of spices and herbs on the chicken for more flavor (and now I've honestly forgotten which ones...).

Then cut up the chicken into bite size chunks.

Back to the sauce -- go ahead and throw in your cooked farfalle pasta (reserve 1/2 c of pasta water) and toss to coat well.  Throw in  parmesan cheese...

...and also the lemon zest.

Then plate up and enjoy!

This was actually a great, light dish that even my husband enjoyed, and he doesn't like lemon.  Now that "summer" (ha!) is here in Hawaii I'll have to break this dish out and enjoy it again =)

Are you a fan of lemon?  I can't seem to get enough of it most days!