Ingredients
Scale
- 4 Tb unsalted butter
- 1 lb boneless, skinless chicken, cut into 1/4″ slices
- 14 oz jar artichoke hearts, rinsed, dried and cut into thin wedges
- 6 garlic cloves, minced
- 2 tsp flour
- 1 1/4 C chicken broth
- 1 C freshly grated parmesan cheese
- 3 Tb fresh lemon juice
- 1/4 C fresh parsley, chopped
- 1/2 lb whole wheat pasta
- salt and pepper
Instructions
- Cook your pasta according to package directions. Meanwhile, melt 1 Tb butter in large skillet over high heat until foaming subsides. Cook chicken in single layer without stirring for 1-2 minutes. When the chicken lets go from the pan, then stir and cook until no longer pink. Transfer to a bowl.
- Lower heat to medium and melt 1 Tb butter in a pan. Cook artichokes until lightly browned, scraping the bottom to get the bits off the bottom of the pan. Add garlic and cook until fragrant. Add flour and cook for 30 seconds.
- Add broth and simmer until slightly thickened, about 5-7 minutes. Stir in remaining 2 Tb butter, parmesan, lemon juice, parsley and chicken. Add salt and pepper according to taste.
- Drain pasta, reserving some cooking water. Add pasta to sauce, and toss with chicken mixture, moistening with reserved water as needed. Serve
Nutrition
- Serving Size: 1/4th
- Calories: 590
- Sugar: 3g
- Sodium: 1032mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 41g
- Cholesterol: 120mg