Italian Chicken & Artichoke Pasta
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Dressing
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon red pepper flakes (optional)
- 4 boneless skinless chicken breasts
- 1 (13 3/4 ounce) can artichoke hearts
- chopped parsley
- 1 peeled lemon, thinly sliced in wheels
- cooked orzo pasta or elbow macaroni, for serving
directions
- Season chicken breasts on both sides with salt and pepper as desired.
- Sauté in large nonstick pan coated with cooking spray over medium-high heat until lightly browned on both sides, about 3-5 minutes per side.
- Reduce heat to medium, cover and cook 5 minutes.
- Add drained, halved artichoke hearts and dressing.
- Simmer uncovered and reduce sauce for about 3 minutes.
- Top chicken with thin wheels of lemon; cook 2 minutes or until dressing thickens.
- Top with parsley and serve over orzo, macaroni, or pasta of choice.
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RECIPE SUBMITTED BY
brittmarie
United States
Though I live in NYC, my heart belongs to MN where I grew up.
My favorite cookbook is...actually, it's the dilapated old file folder of recipes my mom has (it's literally falling apart...but so wonderful to riffle through and find childhood favorites).
Hmmm...if I had a month off of work, all responsibilities, I would see what there is to see all over our country from the helm of a Streamline trailor.