Pasta With Lemon Cream and Capers

This is suppose to be a recipe from Sweet Tomatoes. I love and miss that place a lot! I don't know if I this really is just like the one from Sweet Tomatoes, since I might have added a little more lemon than was necessary, on accident of course. I recommend not putting more lemon than the recipe calls for. I also put in grilled chicken in place of the capers, since we're not really big fans of those. Otherwise, it was delish!

PASTA

1 tablespoon table salt
2 1/2 cups penne pasta, uncooked
1 teaspoon canola oil

LEMON CREAM SAUCE

2 tablespoons butter
1 tablespoon all-purpose flour
1 cup heavy cream
3 tablespoons fresh lemon juice
1 tablespoon chicken base (see note)
1 1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 tablespoons capers


For the pasta: In a pot, bring 6 cups water and 1 tablespoon salt to a full boil. Add pasta and cook for about 10 minutes, until al dente. Immediately drain pasta and cool in cold water. Drain water completely. Coat pasta with canola oil to prevent sticking.

For the Lemon Cream Sauce: In a stock pot, make a roux by melting the butter and stirring in the flour. Cook for 5 minutes on medium heat, stirring often to prevent burning.

To the stock pot, add the heavy cream, lemon juice, chicken base, lemon zest, kosher salt and black pepper. Whisk or blend to dissolve the roux. Heat to 200 degrees and simmer 15 minutes, or until thickened. Stir often to prevent burning.

Combine cooked penne with Lemon Cream Sauce and capers. Serve.

Note: Chicken base is sold in jars near bouillon in many supermarkets.