Lemon Pasta with Chicken

Mix flour, pepper, salt, and paprika in a bowl. Cube the chicken breasts and dredge in flour mixture. Add dredged chicken to a skillet with 3 tablespoons or so of olive oil. Fry on all sides until the chicken browns, then remove from skillet to drain and set it aside.

Boil the pasta and strain it when it is done.

Add onion, garlic, remaining olive oil, and butter to skillet. After a couple of minutes, add zucchini. Saute until the vegetables start to brown. Add the wine and the juice of half of the lemon. Bring it to a boil and allow the alcohol to cook off. Add the chicken broth, parsley, and some salt to taste. Return the chicken to the pan. Lightly simmer for 10 minutes.

Remove the pan from the heat and stir the cream into the sauce. You may add some cornstarch or flour (make sure to mix it with a bit of water before adding to your hot sauce) to thicken the sauce if you desire. Mix the strained angel hair pasta into the sauce. Squeeze the remaining lemon half on the pasta and give it a good stir.

Serve it with lemon slices as garnish and/or Parmesan cheese.