Lemony Chicken Pasta
1 lb. penne pasta
1 cup flour
4 tsp. seasoned salt
2 chicken breasts (about 1 lb.), cut into bite size pieces
1/2 cup olive oil
2 cloves garlic, chopped
4 tsp. chicken base (or 5 chicken bouillon cubes)
juice from 2 lemons
1 cup white wine
1/2 cup heavy cream
Cook pasta according to package directions; drain.  Meanwhile, put flour and seasoned salt (like lawry's) in a gallon size ziploc bag and mix together.  Shake chicken in bag until well coated.  Heat oil in a large skillet.  Shaking flour from chicken, add chicken and garlic to the skillet.  Brown evenly.  Stir chicken base into dish.  Cook 2 minutes.  Pour wine into hot pan, then lemon juice and cream.  Reduce heat to low and cook 3-4 minutes.  Add pasta to dish and toss to coat.
Source: From Lindsey Elsaesser
Free of the Following Allegens: Egg, Fish, Peanut, Shellfish, Soy, and Tree Nut