INGREDIENTS:

• 1 T butter
• 2 shallots, sliced
• ¼ C lemon juice, fresh
• ½ C chicken broth or vegetable broth
• ½ C heavy cream
• 2 C rotisserie chicken, chopped
• ⅛ tsp black pepper, freshly cracked
• 4 large basil leaves, torn
• ¼ C grated parmesan cheese
• 12 oz pasta, linguini or similar
• Salt

INSTRUCTIONS:

1. Bring a large pot of water to a boil. Season water generously with salt and add pasta. Cook according to package instructions. Drain but reserve 1 C cooking water.
2. While pasta is cooking, melt butter in a skillet over medium heat and add shallots. Cook just until beginning to soften, about 3-4 minutes.
3. Add lemon juice and broth to shallots. Cook 5 minutes, allowing the liquid to reduce a bit. Stir in heavy cream, black pepper and chicken. Cook over medium low heat 5 minutes until chicken is warm and sauce has thickened a bit.
4. Add drained pasta and toss well. If sauce seems too thick, stir in small amounts of reserved cooking water until desired consistency is achieved. Remove from heat and stir in basil and parmesan cheese.
5. Garnish with additional basil leaves if desired.