Pasta with Creamy Chicken Sauce

10-12 oz. curly pasta, cooked
2 Tbsp. butter
1/2 chicken, cooked, deboned & diced
2 Tbsp. flour
1 can chicken broth
1 Tbsp. Dijon mustard
1/2 Tbsp. regular mustard
grated peel of 1 lemon
1/2 c sour cream
chopped chives

In a saucepan melt butter. Add flour and stir to combine. Add broth, a little at a time, stirring. Bring to a boil. Cook for about 3 minutes over medium heat.

Add chicken to creamy mixture in saucepan. Add mustards and lemon peel. Finally, add sour cram.

Drain pasta well. Place on a hot serving dish. Heat sauce over medium low heat. Distribute evenly over hot pasta.

Serve pasta in individual serving dishes with sauce on the side. Sprinkle with chopped chives.

Serves 4

Spicy Chicken Wings

Ingredients :
1. 2 1/4 lbs chicken wings
2. 4 cups vegetable oil
3. 1/4 cup butter
4. 5 tbs Frank- Durkees red hot cayenne pepper sauce
5. 1 stalk celery
6. blue cheese dressing

Instruction :

Trim and separate the wing bone from the drummette.
Heat the oil to 370 F. Deep fry the wings a feww at a time. 10 minutes each batch. Be sure to maintain the oil at the set temperature.
Reserve hot in the oven.

Melt butter in a saucepan and add the hot sauce.
Toss the chicken wings over the sauce to coat.
Place chicken wings in a saucepan and broil wings for 3-5 minutes.
Make sure the wings do not get burned.

While wings are cookin, cut celery into sticks.
Blue cheese dressing is to serve as a dip for both the wings and celery.

Place the chicken wings in a serving bowl and serve them with the celery and dip.

author : Mrs. Robert Bridges, USA