Instructions

Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed
pepper, and lemon juice. Cook for a few minutes over medium heat. **Make sure
that you cook to reduce the acidity of the lemon juice, or when you add the
cream, it will curdle. Add water.
Mix white sauce mix with some cream so it's not lumpy and add to pan. Add the
cream and stir until slightly thickened. Set aside.
Sauté the chicken pieces over medium heat. Set aside. Sauté veggies, starting
with the denser veggies first (carrots, asparagus, peppers) and add the rest of
the veggies and cook until done but not soggy. Add cooked farfel pasta to pan
and add sauce and chicken. Cook until heated through and thickened.