Chicken Pasta with Artichokes and Capers

By ezunich

Ingredients

• 4 boneless chicken breasts, cut into thin strips
• 1/2 tsp salt, divided
• 1/4 tsp pepper
• vegetable cooking spray
• 1 (10 1/2-ounce) cream of chicken soup, undiluted
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tbs fresh lemon juice
• 1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
• 1 tbs capers, drained
• 1 (9-ounce) package spinach fettuccine
• 2 bacon Slices, cooked and crumbled

Details

Servings 6

Preparation

Step 1

Sprinkle chicken evenly with 1/4 tsp salt and pepper.

Saute chicken in a large nonstick skillet coated with cooking spray; over medium-high heat 5 to 7 minutes or until done.

Whisk together soup, next 3 ingredients, and remaining 1/4 teaspoon salt. Pour over chicken in skillet. Stir in artichoke hearts and capers. Bring mixture to a boil; reduce heat, and simmer 10 minutes.

Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Pour chicken
mixture over pasta tossing to coat.

Sprinkle evenly with bacon. Serve immediately.