Creamy Artichoke and Chicken Pasta

By tulawdog

Ingredients

• 12 ounces spaghetti
• 2 slices bacon, chopped
• 2 skinless, boneless chicken breasts, cut into cubes
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 1 tablespoon olive oil
• 3 cup mushrooms, sliced
• 2 can artichoke hearts, drained and quartered
• 1/4 cup capers, drained
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/3 cup fresh lemon juice
• 1 cup heavy cream
• zest of one lemon
• salt and pepper to taste
• chopped fresh parsley for garnish

Preparation

Step 1

1. 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.

2. In a large Dutch oven, cook the chopped bacon over medium heat until done. Remove bacon with a slotted spoon and set aside, leaving bacon drippings in Dutch oven.

3.In a bowl, stir together flour, salt, and pepper( I used about 1/2 teaspoon each). Lightly coat chicken cubes 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.

4. Add olive oil and mushrooms and cook the mushrooms until soft. Deglaze the pan with the wine. Add artichokes, and capers to the pan and cook until heated through, about 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream to the sauce, stirring until completely incorporated. Season with salt and pepper. Add the cooked chicken, bacon, pasta and lemon zest and heat through. Serve.