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Lemon Chicken Cavatelli With Artichoke Hearts

Web20.Chickens's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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