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Tuesday, February 1, 2011

Creamy Artichoke and Chicken Pasta

I promise that I am still here! Posting will probably be a little slow in February because I just have so much going on at work and at home but I plan to pick pack up to my usual pace as soon as these projects that I am working on are over!

This pasta was right up my alley: artichokes, lemon, capers? Yes, please. I love this and we have enjoyed the leftovers for several nights. Next time I make this, I will probably leave out the bacon and chicken. Although Casey might disagree, I think this would be just as tasty without the meat. I also didn't have any mushrooms on hand but I bet they would be such a great addition.



Ingredients:
12 ounces spaghetti
2 slices bacon, chopped
2 skinless, boneless chicken breasts, cut into cubes
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
3 cup mushrooms, sliced
2 can artichoke hearts, drained and quartered
1/4 cup capers, drained
1/2 cup white wine
1/2 cup chicken broth
1/3 cup fresh lemon juice
1 cup heavy cream (I used half and half)
zest of one lemon
salt and pepper to taste
chopped fresh parsley for garnish

Directions:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

In a large Dutch oven, cook the chopped bacon over medium heat until done. Remove bacon with a slotted spoon and set aside, leaving bacon drippings in Dutch oven.

In a bowl, stir together flour, salt, and pepper (I used about 1/2 teaspoon each). Lightly coat chicken cubes with flour mixture. Without crowding, carefully place chicken in the bacon grease. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels.

Add olive oil and mushrooms and cook the mushrooms until soft. Deglaze the pan with the wine. Add artichokes, and capers to the pan and cook until heated through, about 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream to the sauce, stirring until completely incorporated. Season with salt and pepper. Add the cooked chicken, bacon, pasta and lemon zest and heat through. Serve.

Recipe from Gonna Want Seconds.



Linked to Lamb Around Not Baaad Sundays and EKat's Kitchen Friday Potluck.




Labels: ,

6 Comments:

Blogger Kari said...

Yum yum!

February 2, 2011 at 12:01 AM  
Blogger Amelia@SavoryandSweet said...

This sounds delicious! I made a lemon orzo a few days ago that was similar to this. The mushrooms would add a nice touch.

Have a good day.:)

February 2, 2011 at 9:17 AM  
Blogger anniebakes said...

Good stuff, Christina! I'm having a pasta craving right now! anne

February 2, 2011 at 9:47 AM  
Blogger Ashley said...

This sounds divine!

February 3, 2011 at 12:49 AM  
Blogger Kitchen Belleicious said...

So So So good. I love artichokes and I love pasta! I like the addition of bacon and mushrooms!

February 4, 2011 at 8:10 AM  
Blogger Amelia@SavoryandSweet said...

I am so glad I found your blog. It has such great recipes and beautiful photographs! I want to give you a Stylish Blogger Award.
Come over to my blog and pick it up.:)

February 4, 2011 at 3:38 PM  

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C + C Marriage Factory: Creamy Artichoke and Chicken Pasta

Creamy Artichoke and Chicken Pasta

I promise that I am still here! Posting will probably be a little slow in February because I just have so much going on at work and at home but I plan to pick pack up to my usual pace as soon as these projects that I am working on are over!

This pasta was right up my alley: artichokes, lemon, capers? Yes, please. I love this and we have enjoyed the leftovers for several nights. Next time I make this, I will probably leave out the bacon and chicken. Although Casey might disagree, I think this would be just as tasty without the meat. I also didn't have any mushrooms on hand but I bet they would be such a great addition.



Ingredients:
12 ounces spaghetti
2 slices bacon, chopped
2 skinless, boneless chicken breasts, cut into cubes
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
3 cup mushrooms, sliced
2 can artichoke hearts, drained and quartered
1/4 cup capers, drained
1/2 cup white wine
1/2 cup chicken broth
1/3 cup fresh lemon juice
1 cup heavy cream (I used half and half)
zest of one lemon
salt and pepper to taste
chopped fresh parsley for garnish

Directions:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

In a large Dutch oven, cook the chopped bacon over medium heat until done. Remove bacon with a slotted spoon and set aside, leaving bacon drippings in Dutch oven.

In a bowl, stir together flour, salt, and pepper (I used about 1/2 teaspoon each). Lightly coat chicken cubes with flour mixture. Without crowding, carefully place chicken in the bacon grease. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels.

Add olive oil and mushrooms and cook the mushrooms until soft. Deglaze the pan with the wine. Add artichokes, and capers to the pan and cook until heated through, about 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream to the sauce, stirring until completely incorporated. Season with salt and pepper. Add the cooked chicken, bacon, pasta and lemon zest and heat through. Serve.

Recipe from Gonna Want Seconds.



Linked to Lamb Around Not Baaad Sundays and EKat's Kitchen Friday Potluck.




Labels: ,