Artichoke, Lemon & Chicken Pasta
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- 12 oz
- 3 slice
- 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
1Cook pasta according to package instructions. Drain and set aside.
2In large fry pan, cook bacon until crsip, setting aside, but leaving rendered fat in pan.
3Whisk together the flour, salt and pepper in a shallow plate. Dredge chicken in flour mixture and shake off any excess.
4Add 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.
5To 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.
6Slice 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.