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Lemon Chicken Cavatelli With Artichoke Hearts

Web20.Chickens's picture
  Bone in chicken breast halves 4
  Onion 1 Medium
  Olive oil 2 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon 1 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Marinated artichoke hearts 4 Ounce
  Cavatelli 3⁄4 Pound
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)

1. In a large frying pan, cook chicken and onion in olive oil over medium-high heat, turning, until chicken is browned and onion is golden, about 5 minutes. Add broth, lemon juice, lemon zest, and hot pepper. Drain marinade from artichoke hearts and add marinade to pan; reserve artichokes. Cook chicken, partially covered, until white to bone, about 20 minutes. Remove chicken from pan.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until tender but still firm, about 10 minutes. Drain in a colander.
3. Toss pan sauce with pasta, artichokes, and cheese. Divide among 4 serving plates. Arrange chicken on top, garnish with parsley, and serve

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 565 Calories from Fat 130

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 57.3 mg19.1%

Sodium 572.4 mg23.9%

Total Carbohydrates 74 g24.6%

Dietary Fiber 5.1 g20.4%

Sugars 6 g

Protein 35 g69.6%

Vitamin A 5.9% Vitamin C 22.5%

Calcium 11.4% Iron 14.1%

*Based on a 2000 Calorie diet


Lemon Chicken Cavatelli With Artichoke Hearts Recipe