Lemon Chicken Pasta

This recipe uses up yesterday's lemon chicken leftovers but feel free to use any chicken leftovers and just adjust the sauce by adding in more lemon juice and butter to suit your taste.

½ pack Capellini or linguini, cooked to package directions

2-4 cups leftover lemon chicken (with sauce), cubed

½ cup red onion, diced

2 Tbsp butter

Salt & pepper, to taste

½ cup cream

6 Tbsp butter

¼ cup parsley, chopped

2 Tbsp dill, chopped

1 lemon, juiced

2 green onions, diced

½ cup asiago or parmesan cheese, shredded

Cook pasta according to package directions, drain and keep warm. Saute red onion in the 2 Tbsp of butter along with the cubed chicken (and sauce). Add salt, pepper, cream and 6 Tbsp butter. Stir until sauce comes together and all butter has melted. Toss over hot pasta and sprinkle with fresh herbs, lemon juice, green onions and shredded cheese.