Mediterranean Smothered Chicken

By Alqualonde

I cannot tell you how mouthwatering this dish was! The pasta soaked up that yummy, decadent-tasting sauce (which is actually fairly light – only 1 Tablespoon half & half per person) and each bite was just HEAVEN. Make sure you make this sometime soon!

Ingredients

• 4 small chicken breasts
• extra virgin olive oil, garlic salt, pepper
• 8 oz angel hair pasta
• 2 Tablespoons extra virgin olive oil
• 2 large shallots, chopped
• 3 garlic cloves, minced
• salt & pepper
• 1 cup marinated roasted tomatoes, chopped
• 1 can quartered artichoke hearts, drained
• 2 Tablespoons capers
• 1 teaspoon lemon zest
• 1/2 cup chicken broth
• 1/4 cup half & half (or heavy cream)
• juice from 1/2 lemon
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped basil

Preparation

Step 1

1. Pound chicken to even thickness then brush both sides with extra virgin olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.

2. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then set aside.

3. Let skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add extra virgin olive oil and shallots then season with salt and pepper and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.

4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes.

5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.