Lemon Pepper Chicken with Pasta

1 pound boneless, skinless chicken
breast, cut into bite size
chunks
1/2 box farfalle pasta
flour
concentrated lemon juice
sherry
olive oil
salt
black pepper
Once chicken is cut up, dredge lightly in flour. In a
deep skillet, heat approximately 3 tablespoons of
olive oil. Place chicken in skillet, season with salt
and black pepper. Boil pasta in separate pot. As
chicken is close to browning, add approximately 1
cup of lemon juice and 1 cup of sherry wine to
skillet, adding a little more black pepper, to taste.
Reduce heat to medium and let chicken simmer,
removing chicken from skillet but not removing
skillet from heat when it is done cooking. Once
pasta is done, drain and add to liquid mixture in
skillet. Add chicken back in to skillet with pasta,
adding a little more of each of the liquids, so mixture
does not burn in pan. Remove from heat and serve.