LEMON DILL SAUCE FOR PASTA RECIPES

Steps:

• In a large saucepan filled with boiling water, cook pasta until firm. Drain.
• Meanwhile, place flour in a small bowl. Gradually whisk in milk until mixture is smooth. In a medium saucepan, melt butter over medium heat.
• Gradually stir milk mixture into saucepan. Cook over medium-low heat, stirring often, until sauce boils and thickens, about 3 minutes.
• Gradually add wine, stirring constantly; if you add the wine too fast, the mixture will curdle. Whisk in cream cheese until smooth.
• Stir in lemon zest, dill, salt and cayenne.
• Transfer pasta to a large bowl. Pour on sauce; toss to coat. Serve hot.

Steps:

• Season the chicken breast with sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 8 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with a fork.
• Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.
• In a large frying pan, heat the remaining 1/4 cup of extra-virgin olive oil over medium high heat. Add the onion and cook for 5 minutes, or until it starts to brown. Add the garlic and cook for 30 seconds. Add the white wine, scraping the pan to remove any browned bits. Add the pasta and the chicken, chili flakes and lemon to the pan and toss well to coat.
• Remove the pan from the heat and stir in the Greek yogurt, heavy cream and dill. Serve with lemon slices and extra dill on top.