LEMON CHICKEN WITH ARTICHOKE HEARTS, SUN DRIED TOMATOES, CAPERS OVER PASTA

LEMON CHICKEN WITH ARTICHOKE HEARTS, SUN DRIED TOMATOES, CAPERS OVER PASTA image

Number Of Ingredients 13

8oz Dreamfields pasta
2 Tablespoon extra virgin olive oil
2 large chicken breasts, cut into 2″ pieces ( 1 Rotisserie Chicken)
2 T flour
salt & pepper
1 cup chicken broth
1/2 teaspoon lemon zest
1 can quartered artichoke hearts in water, drained
2 Tablespoons capers, rinsed
1/4 teaspoon red chili pepper flakes
1/4 cup sun-dried tomatoes- dried, not the ones in oil- chopped
juice of 1/2 a lemon
1 Tablespoon butter

Steps:

1. Take ¼ cup of dried sun dried tomatoes and soften them up in some water per package directions. 2. Heat extra virgin olive oil in a large skillet over medium-high heat. Add flour, salt & pepper and whisk to make a nice roux. Don't let it get too brown. 3. Add chicken broth and lemon zest to the same skillet and cook for 2-3 minutes, or until the chicken broth has reduced a bit. Add artichoke hearts, capers, chili pepper flakes, (drained) sun-dried tomatoes, lemon juice and butter. 4. Cook pasta in salted boiling water until al dente. Drain and return to hot pot. 5. Continue to cook the sauce over medium high heat until the sauce has thickened and add the chicken - cook until chicken is warmed through. 6. Combine artichoke mixture with pasta, toss and serve immediately