8 oz. linguine
1 tbsp. safflower oil
Zest of 1 lemon, finely chopped
1 tsp. finely chopped ginger
1 tsp. sugar
1 c. chicken broth
2 tbsp. butter
2 chicken breasts, skinned, boned & cut in cubes
2 finely chopped shallots
3 c. stemmed parsley

Simmer lemon zest in oil 3-4 minutes. Add ginger and sugar; cook 3 minutes more. Stir often. Pour in stock, bring to boil. Reduce total liquid to approximately 1/2 cup.

Meanwhile cook linguine until it is al dente. In a skillet cook chicken and shallots in butter until lightly browned (3 minutes). Add lemon sauce mixture, then parsley and cook 3-4 minutes more. Put drained pasta in casserole. Toss sauce with pasta. Let stand 5 minutes to absorb flavors before serving.