Tangy Chicken Pasta

1. Marinate chicken in lemon juice, garlic, mixed herbs, salt and pepper. Leave it for 1 hour.
2. Boil the pasta until cooked. Drain and run through cold water. Rub some oil through all the pasta so that it doesn’t stick.
3. Melt butter in a pan; add flour. Cook this mixture till the flour loses its rawness and floury flavor. Slowly add milk while stirring so that no lumps are formed. Let it cook on slow heat.
4. Taste to see if all the ingredients are well incorporated and you can’t taste flour and milk separately. If it gets too thick, just add more milk. Add salt and pepper to taste. Set aside.
5. Heat some oil in a pan and cook the chicken strips. When they are cooked and golden brown, add the white sauce to this pan, so that the white sauce takes on the tangy herby flavor as well. Let it cook till all the flavors are well mixed.
6. Serve the sauce/chicken hot with the pasta.