Wow! Have I jumped off the blogging train or what? I have been dealing with some thyroid issues (if you have ever been through this, I feel your pain! Ahhh!). I am going to use this as my excuse along with kids back in school, football, camping and everything else I can think of to make me feel better about totally slacking on my blog these past 11 days 😉 Sorry!  Good thing I have one of the best dishes I have EVER blogged about ready for you today. Now, although I am 25% Italian I have to admit pasta is not my starch of choice. I would much rather have a bowl of rice or potatoes than serve a pasta dish for dinner. I don’t know why, but it seems to be that the sauces that make it taste good are either too fattening or too time consuming. 
Well, do I have a new & fresh recipe for you that will change any boring-pasta dish misconceptions you may have. My sister got this recipe from her neighbor and decided to give it a try. At first glance of the recipe I thought it might have potential, but I was far from sold. The eggs in the sauce seemed kind of weird and the feta on pasta seemed down right odd. However, since eating this pasta I have seriously dreamed of it and crave it nearly daily! The combination of flavors were so amazing there aren’t even words to describe how delicious they were. The lemon, feta and dill were heavenly together. It was so good I ransacked my sisters house the following day to find the last of her leftovers. I am making this again this week for dinner and can’t wait to hear if you loved it as much as I did! If you need a light, fresh new recipe for the last few weeks of summer, this one is it!
Greek Lemon Chicken Pasta
3 T. olive oil
3 T. butter
1/2 t. salt
2 c. milk, half & half or heavy cream (I used half & half and it worked perfectly)
1 T. grated lemon peel
1/4 c. fresh parsley, chopped fine
1 lb. angel hair pasta
1/2 c. crumbled feta cheese
6 boneless skinless chicken breasts
2 T. flour
1 t. dry mustard
2 egg yolks
1 t. lemon juice
1 c. sour cream
1 T. vegetable oil
1/2 t. dried dill
 Heat oil in a large skillet over medium-high heat; add the chicken and cover. Cook until chicken is browned, turning once about 15 minutes. Remove chicken; slice, set aside. Heat butter in a medium-low heat, stir in flour, salt and mustard. Add the milk. Mix yolks, lemon peel and juice in a bowl. Stir in one third of egg mixture into sauce pan. Gradually stir in remaining egg mixture. Bring to a gentle boil, stirring continually. Remove pan from heat and stir in parsley and sour cream. Cook pasta according to package directions, and drain. Toss with oil and stir 3/4 c. of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill and more feta if desired.
 
 
~Shandra