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.