• 1 Tbs. butter
• 1 boneless skinless chicken breast
• 2 cups chicken broth
• 1 cup water
• 1 Tbs. honey
• 3 Tbs. lemon juice (original recipe has 1 Tbs.)
• 1 tsp. dried rosemary
• pinch of salt
• dash of pepper
• 1/2 lb. linguine

1. Melt butter in a skillet.
2. Add chicken breast. Cook for 7 minutes or so until it's cooked mostly on the outside (you'll add it back in later).
3. Remove chicken breast.
4. Add broth, water and remaining ingredients; bring to a boil.
5. In the meantime, cut chicken into 1-inch pieces. Add linguine and stir.
6. Cover and reduce to simmer for 10 minutes; stir occasionally.
7. This prevents the pasta from sticking together! Then add cut chicken to the skillet for 5 more minutes.
8. The sauce will thicken as it sits.
9. If I'm feeing impatient (or there is still a lot of liquid), I will sometimes turn up the heat and boil the sauce for 30 seconds or so.
10. For some reason, this thickens the sauce quite nicely.
11. I've also learned that the amount of pasta you use (I guesstimate what 1/2 lb. is) affects the amount of sauce you have.

This is a recipe that I found in college in "Mr. Food Cooks Pasta". It's easy, healthful, and doesn't take long to make. I think it's delicious and lemony.