Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta
Creamy Lemon Chicken Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    package (16 oz) bow-tie (farfalle) pasta

  • 1

    tablespoon olive oil

  • 6

    cloves garlic, finely chopped

  • 2

    cups shredded cooked chicken

  • 1

    can (14 oz) artichoke hearts, drained, quartered

  • 1

    cup plain yogurt (from 32-oz container)

  • 1

    cup sour cream

  • 2 to 3

    teaspoons grated lemon peel

  • 1

    teaspoon white pepper

  • 1/4

    cup freshly chopped fresh Italian (flat-leaf) parsley

  • 1/4

    cups freshly shredded Parmesan cheese

Directions

Cook pasta as directed on package. Drain; set aside. Meanwhile, heat 12-inch skillet over medium heat. Drizzle olive oil into skillet. Add garlic; sauté 1 to 2 minutes or until fragrant. Add chicken and artichoke hearts; cook until thoroughly heated. Remove skillet from heat. Stir in yogurt, sour cream, lemon peel and pepper. Add hot pasta; mix well to combine. Before serving, garnish pasta with parsley and Parmesan cheese. For more flavor, garnish with freshly chopped basil. For more of a chicken piccata flavor, add 2 tablespoons capers to this recipe. Any pasta can be used in this recipe.

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