linguine with Artichokes

By tulawdog

Ingredients

• 1/2 cup olive oil
• 8 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth
• 4 garlic gloves, crushed
• 2 tablespoons lemon juice
• 2 teaspoons minced parsley
• 2 (14 ounce) cans artichoke hearts; drained
• 4 tablespoons grated Romano cheese
• 2 teaspoons drained capers
• 1 lb linguini
• 2 chicken breasts; cooked

Preparation

Step 1

Bring a large pot of salted water to a boil. Meanwhile, heat oil and butter in a large skillet. Add flour and cook for 3 minutes over medium heat. Slowly stir in chicken broth; increase heat and cook for 1 minute. Add garlic, lemon juice and parsley. Cook uncovered over low heat for about 5 minutes.

If you haven’t already done so, add the pasta to the boiling water and cook for about 9 minutes, or according to package directions.

Drain and quarter artichokes then add them to your sauce. Baste artichokes for about 8 minutes in the sauce. Add the capers.

Drain the pasta and mix with the artichoke sauce. Top with parsley, Romano cheese, and slices of chicken.