Ingredients: |
Ingredients: 8 oz penne pasta
Pam cooking spray
1 tbsp butter
3 minced garlic cloves
16 oz boneless, skinless, chicken breasts pounded thin
salt and pepper to taste
1/4 cup dry white wine
2 lemons, zested and juiced
1 cup chicken broth
1/4 cup all purpose flour
2 (14 oz) cans evaporated milk
1/2 cup grated Parmesan cheese
2 (14 oz)cans artichoke hearts, chopped
1 bunch of fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish (optional)
|
Directions: |
Directions:Boil penne, drain, rinse in cold water and set aside. To prevent pasta from sticking spray with Pam.
In a large, nonstick skillet over med heat, add butter and spray with Pam. Add garlic. Season the chicken with salt & pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan, set aside, covering with foil.
Add wine and the zest & juice of 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over med heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper.
Add Parmesan and whisk constantly until the sauce thickens even more. Return the chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and sauce is thick.
Place the penne on a platter and top with the chicken mixture. Garnish with parsley, black pepper, and lemon wedges for an easy and elegant presentation!! |
This recipe for Chicken and Artichokes in Lemon Cream Sauce is from