Total Steps
9
Ingredients
12
Tools Needed
6
Ingredients
- 4 breasts boneless chicken breasts cut into 1 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- all-purpose flour
- 4 tablespoons extra virgin olive oil
- 1 cup reduced sodium chicken broth
- 1/3 cup lemon juice
- 1/4 cup capers, rinsed
- 1 cup canned artichoke hearts, chopped
- 1 box 12 oz penne rigate, cooked
- 2 tablespoons flat leaf parsley
- freshly grated Parmesan cheese
Instructions
1
Step 1
In a large bowl combine chicken with salt and pepper.
2
Step 2
Lightly dredge the chicken.
3
Step 3
In a large skillet on medium heat pour in extra virgin olive oil.
4
Step 4
Add chicken and cook until brown and juices run clear, about 12 minutes.
5
Step 5
Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.
6
Step 6
Reduce to simmer for 3 minutes.
7
Step 7
Stir in penne rigate until combined.
8
Step 8
Add in parsley and transfer to serving bowl.
9
Step 9
Sprinkle with parmesan cheese.
Tools & Equipment
large bowl
large skillet
measuring spoons
measuring cups
spatula
serving bowl