Creamy Artichoke Lemon Chicken Pasta

This 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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