Lemon and Chicken Pasta Recipe

350g pasta twirls or shapes
450g cooked chicken
25g plain flour
150ml single cream
1 tbsp french mustard
300ml chicken stock
25g butter
1/2 lemon (juice and grated rind)
salt and pepper

Chop chicken into small pieces. Cook pasta in boiling water as per instructions. Melt butter in a saucepan, add flour and cook, stirring for 1 minute. Remove from heat and stir in stock gradually. Place pan back on heat bring to boil, stirring all the time until thickened. Next add mustard, cream, lemon juice and rind to the sauce, season to taste, and heat gently. Drain pasta, serve in dishes, pour sauce over pasta. Perfect.