The lemon juice is key to keeping the whole dish really bright. The tang and saltiness from the artichokes and capers is perfect. The chicken adds a nice, solid bite to the pasta, but I don't see that it's necessary. I think this could be enjoyed just as much by a vegetarian without the chicken. The original recipe called for bacon, which I eliminated in an attempt to make it healthier. I figured it would still be good, but I would be able to tell that the bacon is missing. Honestly, I don't think I would ever add it. The artichokes are salty enough without needing the bacon.
I added pine nuts and garnished with parmesan. Pine nuts because... well, if pine nuts are wrong I don't want to be right! Parmesan because... that's how we roll in this family. Unfortunately, I'm going to cut this post short because I have to go eat another two to three helpings!
Creamy Lemon, Artichoke, and Chicken Pasta
adapted from So Tasty So Yummy via Confections of a Foodie Bride
pasta (as much as you want, I hate giving a measurement)
2 boneless, skinless chicken breasts
1/4 c. all-purpose flour
salt & pepper
1- 2 tbsp. olive oil
1/2 - 1 c. mushrooms
1 can artichoke hearts, drained & quartered
2 tsp. capers, drained
1/2 c. white wine
1/2 c. chicken broth
2 - 3 tbsp. lemon juice
2 tbsp. heavy cream
1 tbsp. butter
2 - 3 tbsp. pine nuts, lightly toasted
parsely, chopped for garnish
parmesan, for serving
Cook the pasta according to the package directions.
Heat the olive oil in a large, wide pan. Mix the flour, salt, and pepper together. Cut the chicken into strips and dredge in the flour mixture. Cook the chicken in the pan until browned and cooked through. Remove the chicken and place on a paper towel to drain. Add the mushrooms, artichokes, and capers into the pan. Cook until the mushrooms have released their juice and the artichokes and softened and heated through.
Without removing the veggies, add the wine to the pan and deglaze. Cook for 2 minutes. Add the lemon juice and chicken broth and cook for another two minutes. Add the butter and cream and stir until the butter is melted. Add the pine nuts and chicken back into the pan over low heat. Add the pasta and stir to combine. Serve with fresh chopped parsley and parmesan.
Savor every tingly bite!
OK, that's it, I'm trying it this weekend! Anything rivalling what I know is your favorite pasta must be amazing. It looks delicious, can't wait to try it!
ReplyDeleteHa ha, it's true! Can't wait to hear what you think!
ReplyDeleteNotes for the veggie version:
ReplyDeleteThis sauce is absolutely delicious. It has a lot of potential. The only problem that I found - because I did my usual make-it-by-the-recipe-first-&-if-it-doesn't-turn-out-then-figure-out-what-went-wrong method (story of my life, huh??) - is that without having browning chicken in it, there's no flour in the pan to thicken the sauce, & it's just watery. So what I think I'll do next time (& there will definitely be a next time!!) is to make a roux -I'll probably try 3T butter (or margarine, if you're me, of course) to 3T flour, at least to start - & then add the broth to it & let it thicken up, then add it to the pan & let it thicken up, then add the lemon juice (unless that's contradictory, time will tell). Also, I used 2 whole lemons, & while I loved the tangy taste maybe that adds to the overall wateriness??, so next time I'll probably just use 1 1/2 lemons. So when I put away my leftovers this time I'll probably leave the pasta in the bottom of the bowl (usually I put the pasta, rice, whatever on top so that it doesn't soak up all the juice & leave the whole meal dry) & put the leftover stuff on top. But I can't wait to try it again, with veggie adaptations! I'll let you know how it comes out next time. If anyone else has any veggie-adaptation suggestions, please let me know!