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Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce
Ingredients
  • 3 garlic cloves, minced
  • 1 large chicken breast, cut into 1-inch cubes
  • juice from 1 lemon
  • 1 ½ cups dry orecchiette pasta
  • ⅔ cup milk
  • ⅓ cup chicken broth
  • ¼ cup olive oil
  • 1 tablespoon cream cheese / goat cheese
  • 1 tablespoon flour
  • 2 teaspoons fresh rosemary, chopped
  • ½ teaspoon grated lemon rind
  •  
  • 1 tablespoon grated parmesan (optional for garnishing)
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