Pulled Chicken Penne with Creamy Lemon Sauce

Preparation

• If you are using dehydrated broth, prepare your chicken broth per the packing instructions. If you use liquid broth, it’s already done!
• Scrape the chicken flesh over the remaining carcass in the fridge or cut your chicken breast into pieces.
• Peel and slice the onion.
• Chop the chives.

Cooking the Pasta

• In a big The Rock One pot 12" dutch oven with lid by Starfrit, bring the chicken broth to a boil and put in the pasta (Penne) for about 5 minutes. You should have about 8.5 fluid ounces of broth left, if not remove a little.
• Add your chopped onion, a thyme branch and the crushed garlic, lower the heat slightly and continue the cooking on medium heat to let all the flavors come together.
• Add the Dijon mustard, the zest and juice of a lemon, still on medium heat, then cut the other lemon into quarters.
• Cook for another 2 minutes, then add the 35% cream (country-style) and the pulled chicken. Season with salt and pepper, then cover and let simmer over a low heat for 5 minutes.
• Serve! Finalize with chopped chives.

Chef's tip

• The coloration of the onions with the thyme and garlic is an absolute priority. 
• Deglazing with white wine and lemon juice, will bring enough acidity and balance to the blend thanks to the richness of the cream.