Artichoke, Lemon & Chicken Pasta

Ed Mayfield

By
@manofpans

If you crave a lemony, tasty and easy recipe, this one's a winner. I used whole wheat pasta for a more healthy slant.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Saute

Ingredients

12 oz
spaghetti
3 slice
bacon
2
boneless, skinless chicken breasts, halved and pounded to 1/4 in thickness
1/4 c
all purpose flour
salt and pepper to taste
4 oz
can or jar of artichoke hearts, drained and quartered
2 tsp
capers, drained
1/2 c
white wine
1 c
chicken broth
1/3 c
lemon juice
1/3 c
heavy cream
1 Tbsp
butter

Directions Step-By-Step

1
Cook pasta according to package instructions. Drain and set aside.
2
In large fry pan, cook bacon until crsip, setting aside, but leaving rendered fat in pan.
3
Whisk together the flour, salt and pepper in a shallow plate. Dredge chicken in flour mixture and shake off any excess.
4
Add chicken to the fry pan and cook over medium heat until golden brown, about 5 minutes per side. Transfer chicken to a paper towel and let rest.
5
To the fry pan, add the artichokes, capers and wine, scraping up any brown bits from the bottom of the pan.Cook for 2 minutes. Add broth and lemon juice and cook for another 2 minutes. Add the cream and butter, stirring until the butter has melted. Season with salt and pepper to taste.
6
Slice the chicken into 1/2 inch slices and add to the pan. Crumble the bacon, add to pan. Add the pasta and gently toss the entire mixture. Serve immediately.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy