Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
tomato basil soup, pizza chips
chipotle apricot chicken, mashed potatoes, green beans
pork Florentine, herb roasted Yukon gold potatoes
out to Kam's
dinner at my parents', world's best gingerbread cookies, blackbottoms, candy cane cookies
skillet chicken saltimbucca spaghetti, broccoli
lattice chicken pot pie

Monday, December 20, 2010

Creamy Artichoke Lemon Chicken Pasta

IMG_5676xThis dish is super similar to one of my most favorite pasta dishes, Artichoke Chicken Pasta. The addition of bacon and cream make this dish all the more decadent. Fresh lemon juice is vital, it really adds a nice tangy flavor to the pasta, it is especially nice with the capers. I love capers, I need to cook more things that include capers in the recipe. Anyone have any great caper recipes?
Creamy Artichoke Lemon Chicken Pasta

12 ounces angel hair pasta
2 slices bacon
2 skinless, boneless chicken breasts, halved and pounded to ¼ inch thickness
¼ 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
1 tablespoon butter, chilled
salt and pepper to taste
chopped fresh parsley for garnish

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.

Cut the chicken breasts into strips, and return them to the pan. Stir the pasta and bacon into the chicken mixture. Serve.
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10 comments:

HCM said...

This looks delicious, I can’t wait to make it!

thejeyofcooking said...

yum! i'm adding this to my menu for next week!

Chef Dennis said...

you just made a friend for life with that wondeful pasta!! adding bacon just made me smile, now if I only had a big plateful, lunchtime would be a happy time today!
Cheers
Dennis

Gabby@FoodChowDown said...

looks super yummy

Loren said...

I've been eating non-stop since Thursday and this is still able to make me hungry. The picata like elements plus the muhrooms, bacon and cream look like heaven on a plate.
~Loren

Stephanie said...

Gosh this looks good! I need to try this. I'm loving your blog! :)

Jean said...

Thanks for the friend add on Foodbuzz--it gave me a chance to see this beautiful pasta dish. It's exactly something I would enjoy and I wholeheartedly agree about adding the lemon.

Happy New Year!

Shawnda said...

This was super, super delicious! All 3 of us loved it. Thanks for sharing!

Tiffany said...

I made this the other night. It was great!

Amy said...

We really enjoyed this recipe! Thanks for sharing. :)

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