Artichoke, Lemon & Chicken Pasta
By
Ed Mayfield
@manofpans
1
If you crave a lemony, tasty and easy recipe, this one's a winner. I used whole wheat pasta for a more healthy slant.
Ingredients
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12 ozspaghetti
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3 slicebacon
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2boneless, skinless chicken breasts, halved and pounded to 1/4 in thickness
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1/4 call purpose flour
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·salt and pepper to taste
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4 ozcan or jar of artichoke hearts, drained and quartered
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2 tspcapers, drained
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1/2 cwhite wine
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1 cchicken broth
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1/3 clemon juice
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1/3 cheavy cream
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1 Tbspbutter
How to Make Artichoke, Lemon & Chicken Pasta
- Cook pasta according to package instructions. Drain and set aside.
- In large fry pan, cook bacon until crsip, setting aside, but leaving rendered fat in pan.
- Whisk together the flour, salt and pepper in a shallow plate. Dredge chicken in flour mixture and shake off any excess.
- 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.
- 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.
- 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 Artichoke, Lemon & Chicken Pasta
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy
