Lemon Chicken Cavatelli With Artichoke Hearts
|Bone in chicken breast halves||4|
|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|
|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