Instructions: Cook the pasta according to the package directions. In a medium saucepan, combine the olive oil, garlic and onions and cook for a few minutes; add mushrooms and continue to cook another 2 or 3 minutes. Remove veggies and reserve. Stir in the flour and allow it to brown slightly. Add the cold chicken broth and whisk until sauce starts to boil. Reduce the heat. Add lemon juice, zest, basil, salt and pepper and simmer VERY gently, uncovered, for about 10 minutes. Remove from heat and stir in cream. Add veggies. Place the chicken on a greased grill rack. Grill directly over medium-hot coals until the chicken is golden brown. Toss the hot pasta with the lemon cream mixture. Serve the chicken over the pasta. Garnish with fresh basil. Garnish with fresh basil sprigs and lemon twists.

NOTE: after you have juiced the lemon that you use for juice, throw it into the pasta water pan. Tossing the juiced lemon halves into the water makes the lemon taste sort of sink into the pasta! Great dish! Regards from Memphis, Alyce Mantia

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