Lemon Chicken Cavatelli With Artichoke Hearts Recipe
Ingredients
| 4 bone-in chicken breasthalves, skin removed | ||
| Onion | 1 Medium, chopped | |
| Olive oil | 2 Tablespoon | |
| 2 cups chicken broth, preferably reduced-sodium | ||
| Lemon juice | 2 Tablespoon | |
| Lemon | 1 1/2 Teaspoon, grated | |
| 1/4 teaspoon crushed hot red pepper | ||
| 1 (4-ounce) jar marinated artichoke hearts | ||
| Cavatelli | 3/4 pound | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1/4 cup chopped flat-leaf parsley | ||
Directions
1. In a large frying pan, cook chicken and onion in olive oil over medium-high heat, turning, until chicken is browned and onion is golden, about 5 minutes. Add broth, lemon juice, lemon zest, and hot pepper. Drain marinade from artichoke hearts and add marinade to pan; reserve artichokes. Cook chicken, partially covered, until white to bone, about 20 minutes. Remove chicken from pan.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until tender but still firm, about 10 minutes. Drain in a colander.
3. Toss pan sauce with pasta, artichokes, and cheese. Divide among 4 serving plates. Arrange chicken on top, garnish with parsley, and serve
2. Meanwhile, in a large pot of boiling salted water, cook pasta until tender but still firm, about 10 minutes. Drain in a colander.
3. Toss pan sauce with pasta, artichokes, and cheese. Divide among 4 serving plates. Arrange chicken on top, garnish with parsley, and serve
Chef
