I’ve talked before about the awesome group of ladies on a cooking forum that I frequent. Well they’ve been running recipe swaps for the past YEAR and I’ve finally managed to join in the fun. I know, a day late and a dollar short, right? I’m sticking with better late than never.
The theme of this swap was “bloggers choice” – meaning that we swap blogs, not just recipes. I thought this would make it a little easier on my frantic schedule – a little more flexiblity in being able to choose the recipe I want to make. Well. That backfired a little. I spent DAYS searching So Tasty, So Yummy trying to decide what recipe to make! I initially went in thinking seafood, but then the desserts looked so good, but then I had chicken breast in the freezer…. and so it went. For like a week. I had to force myself into a decision just to make the posting deadline!
But let me tell you about this pasta dish. Holy smokes was it good. Scott’s not really an artichoke fan, so he passed on this one. Ok by me, that means more lunch leftovers for me! This dish was rich from the cream, but lightened up a little with the lemon, nice and salty from the bacon, with just a touch of briny from the capers. So fantastic. I changed up the veggies a little because I’m not much a mushroom fan – I swapped in sun dried tomatoes and some spinach I needed to get rid of.
Creamy Artichoke Lemon Chicken Pasta
adapted from So Tasty, So Yummy
8oz angel hair pasta (I used ww spaghetti)
2 slices of bacon, diced
1 boneless, skinless chicken breast, sliced into strips
1/4 cup all purpose flour
salt and pepper
15 oz can artichokes in water, drained and chopped
2 tsp capers, drained and rinsed
2 tbsp chopped sundried tomatoes
1/2 cup white wine
1 cup chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
2 cups baby spinach
Bring a large pot of water to a boil. Salt and cook pasta according to package directions. Drain and set aside.
Meanwhile, in a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. In a small bowl, stir together flour, salt and pepper. Lightly coat chicken strips in flour. Carefully place in hot pan. Cook until lightly brown and cooked through. Remove and set aside.
Stir in artichokes, capers, and sun dried tomatoes. Cook a 1-2 minutes. Deglaze pan with white wine, cook for 2 minutes. Add chicken broth and lemon juice, cook for another 2 minutes. Stir in cream and spinach, cook until spinach is wilted. Stir in chicken and bacon and season to taste. Serve immediately.