Lemon Pepper Chicken and Farfalle

Lemon Pepper Chicken and Farfalle with Bechamel Sauce
2 large chicken breasts or 6 tenderloins
1/2 cup butter or butter substitute (Earth Balance!)
1/2 cup unbleached flour
Approx. 1 quart of milk (depending on how thick or thin you want your sauce)
Up to 2 cups cheese of your choice
8oz Farfalle (bowtie) pasta
Olive oil
Lemon pepper 
Oregano
Garlic (pressed or the sprinkle kind)
Bay leaf
Salt


In a pot with water, a pinch of salt and a splash of olive oil, Boil Farfalle for approximately 10-12 minutes, al dente. 


Cut the chicken into bite size pieces and sautee in a skillet until thoroughly cooked and browned on the outside. While cooking, add lemon pepper, oregano, and garlic to taste. 


In a large saucepan, melt the butter and whisk in the flour. Keep moving for about 5 minutes. Slowly add the milk and turn down the heat to simmer. Allow the sauce to thicken slightly, stirring occasionally. Add lemon pepper, oregano, garlic, and bay leaf to taste. Don't forget to remove the bay leaf. Add cheese slowly and allow to melt into the sauce. Toss together with the chicken and pasta. Serve hot.