Pasta W/Grilled Chicken & Artichoke Hearts

By zboni

Ingredients

• 1 * 1 pound bowtie (farfalle) pasta
• 2 * 2 teaspoons olive oil
• 4 * 4 cloves garlic, chopped
• 1/2 * 1/2 cup diced pancetta
• 1 * 1 – 2 cups reduced-sodium vegetable or chicken broth
• 2 * 2 or more chicken breasts (thin cut), grilled and cut into 1-inch pieces
• 2 * 2 cups quartered oil-packed artichoke hearts
• 1 - 2 * 1 - 2 cups cherry tomatoes, cut in 1/2 (optional)
• 1/2 * 1/2 cup lemon juice
• 1/2 * 1/2 cup white wine
• 2 * 2 tablespoons chopped fresh parsley leaves
• 1 * 1 teaspoon cracked black peppercorns

Preparation

Step 1

Cook pasta in salted water until al dente. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Add garlic and sauté. Stir in broth, lemon juice, white wine and artichokes and bring to a simmer. Add tomatoes and cook for 3-5 minutes. Add chicken to blend flavors for a few minutes. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste with black pepper and parmesan cheese.