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Ingredients

• 1 cup canned artichoke hearts, chopped
• 2 Tablespoons Capers
• 4 boneless chicken breasts cut in to 1 inch cubes
• 4 tablespoons extra virgin olive oil
• 2 tablespoons flat leaf parsley
• All-purpose flour for dredging
• 1/3 cup lemon juice
• Freshly grated Parmesan cheese
• 1 12 oz box of penne rigate, cooked
• 1/2 teaspoon pepper
• 1 cup reduced sodium chicken broth
• salt

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• In a large bowl combine chicken with salt and pepper.Lightly dredge the chicken.In a large skillet on medium heat pour in extra virgin olive oil.
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Step 2

• Add chicken and cook until brown and juices run clear, about 12 minutes.Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.Reduce to simmer for 3 minutes.Stir in penne rigate until combined.
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• Length: 18 minutes

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Step 3

• Add in parsley and transfer to serving bowl.
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Step 4

• Sprinkle with parmesan cheese.
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