Italian Chicken & Artichoke Pasta

Almost all my recipes are dessert-oriented; I thought I should contribute something else for a change of pace. I found this one on an IBS-friendly recipe website; it is attributed to someone named Tess Louise. I made it with my mom and sister one night; we altered it according to our tastes & eliminated the honey and red pepper flakes, and increased the garlic. We also lessened the original cooking time of the chicken since it seemed to be getting dry--you can play that by ear. Very yummy and quick--could dress it up a bit more by using angel hair or penne pasta.

• Ready In: 40 mins
• 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 3/4ounce) can artichoke hearts
•  chopped parsley
• 1  peeled lemon, thinly sliced in wheels
•  cooked orzo pasta or  elbow macaroni, for serving

Directions

1. Season chicken breasts on both sides with salt and pepper as desired.
2. 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.
3. Reduce heat to medium, cover and cook 5 minutes.
4. Add drained, halved artichoke hearts and dressing.
5. Simmer uncovered and reduce sauce for about 3 minutes.
6. Top chicken with thin wheels of lemon; cook 2 minutes or until dressing thickens.
7. Top with parsley and serve over orzo, macaroni, or pasta of choice.