Creamy Artichoke Lemon Chicken Pasta

This recipe really caught my eye when I first saw it a few months ago. It’s like skipping through a list of some of my favorite foods.
Bacon?
Artichokes?
Cream?
Lemon?
Mushrooms?
Yes Please!
I saw this recipe a while ago on So Tasty So Yummy, a fellow food bloggers site. She, like me, has a love of artichokes and obviously yummy food.
For the record, although I feel this way about all recipes, it is crucial that fresh ingredients are used here. Real lemon juice (not squeezed from a plastic lemon) and fresh mushrooms are important. Also, the capers are essential to brightening up the dish.
She suggested garnishing it with parsley and I couldn’t agree more! I would go a step further and say toss some fresh chopped parsley in the pasta. I think this is a dish you will love!

Creamy Artichoke Lemon Chicken Pasta

12 ounces long pasta, I used linguine
3 slices bacon
2 skinless, boneless chicken breasts cut into cubes
1/2 cup all-purpose flour
salt and pepper to taste
1 cup mushrooms, sliced
1 can artichoke hearts, drained and quartered
2 teaspoons capers, drained
½ cup white wine
1 cup chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
2 tablespoons butter, chilled
salt and pepper to taste
chopped fresh parsley for garnish (about 1 to 2 tablespoons if tossing it in the pasta)

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

In a large Dutch oven, cook the bacon over medium heat, cook through. Remove bacon with a slotted spoon and reserve. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in the bacon grease. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the mushrooms, artichokes, and capers into the pan; cook until the mushrooms are soft. Deglaze the pan with the wine. Cook for 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream and the butter to the sauce, stirring until completely incorporated. Season with salt and pepper.

Return chicken to the pan with sauce. Stir the pasta and bacon into the chicken mixture. Serve.

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