artichoke, lemon & chicken pasta
If you crave a lemony, tasty and easy recipe, this one's a winner. I used whole wheat pasta for a more healthy slant.
prep time
15 Min
cook time
20 Min
method
Saute
yield
4 serving(s)
Ingredients
- 12 ounces spaghetti
- 3 slices bacon
- 2 - boneless, skinless chicken breasts, halved and pounded to 1/4 in thickness
- 1/4 cup all purpose flour
- - salt and pepper to taste
- 4 ounces can or jar of artichoke hearts, drained and quartered
- 2 teaspoons capers, drained
- 1/2 cup white wine
- 1 cup chicken broth
- 1/3 cup lemon juice
- 1/3 cup heavy cream
- 1 tablespoon butter
How To Make artichoke, lemon & chicken pasta
-
Step 1Cook pasta according to package instructions. Drain and set aside.
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Step 2In large fry pan, cook bacon until crsip, setting aside, but leaving rendered fat in pan.
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Step 3Whisk together the flour, salt and pepper in a shallow plate. Dredge chicken in flour mixture and shake off any excess.
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Step 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.
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Step 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.
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Step 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.
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