INGREDIENTS
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4 small chicken breasts
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extra virgin olive oil, garlic salt, pepper
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8oz angel hair pasta
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2 Tablespoons extra virgin olive oil
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2 large shallots, chopped
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3 garlic cloves, minced
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salt & pepper
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1 cup marinated roasted tomatoes, chopped
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1 can quartered artichoke hearts, drained
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2 Tablespoons capers
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1 teaspoon lemon zest
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1/2 cup chicken broth
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1/4 cup half & half (or heavy cream)
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juice from 1/2 lemon
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1/4 cup grated parmesan cheese
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1/4 cup chopped basil