1/2 lb farfalle pasta
4 boneless, skinless chicken thighs
1 onion, diced
1 lemon, zested and juiced
1 cup chicken stock
1/4 cup pasta water
1/4 cup heavy cream
1/3 cup Romano cheese
salt and pepper to taste
Cut chicken to strips and prepare the lemon and onion.
Saute the onion with a tilly of salt and pepper, until soft and changing color. Add chicken and cook until browned and cooked through. Add chicken stock and check seasonings.
Boil salted water with a little oil in a large pot. Cook the pasta according to the directions provided. Scoop out 1/4 cup of liquid and add to the chicken pan. Cook until the liquid is reduced by half.
Add the drained pasta to the pan and toss. Combine the heavy cream, cheese, lemon juice and zest. Mix and cook for an additional minute. Adjust seasonings if needed and serve.