Shelly's Recipe

PASTA WITH CHICKEN AND ARTICHOKES

Category: Salads - Poultry

4 tbsp unsalted butter
1 pound boneless, skinless chicken breasts , cut into 1/4-inch slices
1 (14-oz) can artichoke hearts, packed in brine , rinsed, dried on paper towels, and each cut into 6 wedges
6 cloves garlic , minced
2 tsp flour
1 1/4 cups low-sodium chicken broth
1 cup grated Parmesan cheese
3 tbsp lemon juice
1/4 cup minced fresh parsley leaves
1/2 pound bow-tie pasta
Salt and ground black pepper

Bring 2 quarts water to boil in pot for cooking pasta. Meanwhile, melt 1 tbsp butter in large nonstick skillet over high heat until foaming subsides. Cook chicken in single layer without stirring for 1 minute, then stir and cook until no longer pink, about 2 minutes. Transfer to bowl.

Lower heat to medium and melt 1 tbsp butter in pan. Cook artichokes until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook for 30 seconds. Add broth and simmer until slightly thickened, 5 to 7 minutes. Stir in remaining 2 tbsp butter, Parmesan, lemon juice, parsley, and chicken and cook until chicken is cooked through, about 1 minute.

As sauce cooks, add pasta and 2 tsp salt to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then return to pot. Toss with chicken and sauce, moistening with reserved water as needed. Season with salt and pepper. Serve. Serves 4