Real Recipes From Real Home Cooks ®

artichoke, lemon & chicken pasta

(1 rating)
Recipe by
Ed Mayfield
Winston Salem, NC

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

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Saute

Ingredients For artichoke, lemon & chicken pasta

  • 12 oz
  • 3 slice
  • 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

How To Make artichoke, lemon & chicken pasta

  • 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.

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