• 3/4 lb. lasagnette pasta, or other ribbon pasta
• 2 ounces unsalted butter
• 1 tsp. lemon rind, grated
• 1/4 cup lemon juice
• 1 cup cream
• 2-3/4 Tbs. fresh chives, chopped
• 1 Tbs. plus 1 tsp. fresh thyme, chopped
• 3-1/4 cups cooked chicken, chopped, about 1 lb.
• 1/3 cup plus 3 Tbs. fresh Parmesan cheese, grated

Cook pasta in a large pan of boiling water 10 minutes or until al dente. Drain. Meanwhile, heat butter, lemon rind and juice in a heavy nonstick pan over medium heat until butter is melted. Add cream, herbs, chicken and cooked pasta. Stir until hot. Serve sprinkled with cheese.

Per serving: calories 1201, fat 56.4g, 43% calories from fat, cholesterol 226mg, protein 53.4g, carbohydrates 117.2g, fiber 3.8g, sugar 5.3g, sodium 307mg, diet points 28.5.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.1, Fruit: 0.1, Bread: 7.8, Lean meat: 4.6, Fat: 8.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Chablis.