Orecchiette Pasta With Chicken In A Creamy Rosemary Lemon Sauce

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3 Garlic Cloves, minced

1 Large Chicken Breast, cut into 1-inch cubes

Juice from 1 Lemon

1 and 1/2 Cups Dry Orecchiette Pasta

2/3 Cup Milk

1/3 Cup Chicken Broth

1/4 Cup Olive Oil

1 Tablespoon Goat Cheese

1 Tablespoon Flour

1 Tablespoon Grated Parmesan, Asiago, or Romano cheese (I used a blend of the three I got at Trader Joe's)

2 Teaspoons Fresh Rosemary, chopped

1/2 Teaspoon Grated Lemon Rind

1/2 Teaspoon Salt

Water (for preparing the orecchiette)

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