Lemon & Basil Pasta

Lemon and Basil Pasta with Chicken

(to serve 4 or 5)
600 grams chicken (boneless breasts or thighs)
1 tablespoon oil or butter
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dijon mustard
Salt and pepper

2 more tablespoons butter.
3 tablespoons lemon juice
1 tablespoon flour
1 can evaporated milk (400 grams)
1/4 cup grated parmesan
Fresh basil
Salt and pepper to season

Pasta

First prepare the chicken. Mix together the oil, juice, honey and mustard and coat the chicken in this mixture. Place the chicken on a plate or in a bowl and tip the rest of the marinade on, and set aside.

In a small saucepan, heat the butter and lemon juice. Stir in the flour and cook for one minute. Add the evaporated milk and turn the heat down to simmer until the sauce is thick, stirring every now and then. Be careful not to boil it.

While the sauce simmers cook the pasta and chicken. Set aside.

The sauce should be thick by now. Add the parmesan, basil, salt and pepper to taste. Pour the sauce over the drained pasta. Add the chicken and serve.