Chicken Farfalle in a Lemon Cream Sauce with Grape Tomatoes, Green Beans and Red Bell Peppers

We loved this dish last night!  It was inspired from David's sister who said she makes a lemon cream pasta and tosses in veggies and sometimes chicken.  I thought I'd see if I could make something similar.  It has a light, citrus flavor.  It's a bright dish with plenty of healthy nutrients.

You will need:

2 t. olive oil plus extra for coating
2 shallots, fine minced
1 clove garlic, fine minced
2 or 3 boneless, skinless chicken breasts
2 c. heavy cream
2 lemons, zested and juiced
1 c. chicken broth
1 cleaned and julienne cut red bell pepper
2 c. steamed cut green beans
1 pint grape tomatoes, halved
salt
pepper
1 T. parsley
1 lb. farfalle pasta, al dente

Brush the chicken breasts with a light coating of olive oil, then dust with salt and pepper on both sides.  On a hot grill, cook about 3-5 minutes on each side, until done.  (Depends on size of breasts.)  Let them rest and cool for handling.  On a non-porous cutting board, slice the breasts very thin, almost shaving them into small bites.  Reserve in the refrigerator.

Steam your green beans and julienne peppers in the same basket, careful  not to overcook them.  You want them somewhat firm, but cooked.

Boil water with salt for the pasta.  When it's ready, drop your pasta and cook it according to the box.  Drain, reserve with a slight coating of olive oil to prevent sticking.

In a large, deep skillet, heat 2 t. olive oil.  Add the shallot, then the garlic, and stir on medium heat until transparent.  Deglaze with the chicken broth, then add the cream, zest and lemon juice.  Season with salt and pepper to taste, it will intensify as it reduces.  Add parsley.  Bring to a low boil, reduce heat and simmer until it reduces in volume by half and it coats a spoon.

When the sauce is just about done, add in your chicken pieces and let them finish cooking off and absorbing the lemon flavor for a few minutes.

In a large pasta bowl, assemble the pasta entree.  Pasta first, then the steamed veggies.  Toss, then add the cream sauce with the chicken, and add the cherry tomatoes.  Toss again to mix all ingredients well.  Dust with more parsley if you like, and some grated Romano cheese if you prefer it.  Garnish with fresh lemon wedges.

Serve in individual pasta bowls with crusty bread or alone.