Lemon Chicken With Artichoke Hearts Sun Dried Tomatoes Capers Over Pasta Food

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Steps:

• Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA

Steps:

• Boil pasta according to directions.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Add onions and garlic. Cook until softened.
• Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
• Stir in heavy cream.
• Let this simmer for five minutes.
• Pour over cooked al dente pasta.

SUN-DRIED TOMATO ARTICHOKE CHICKEN

Steps:

• Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
• Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
• Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
• Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
• Cover and cook an additional 2 - 3 minutes until chicken is done.
• Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.