Chicken and Artichoke with Angel Hair Pasta

I love chicken and artichokes together.  This is one of my favorite dishes. Today I used leftover chicken breasts that were seasoned with lemon and thyme.  You could use any type of left over chicken; or if cooking with raw chicken add it to melted butter and increase cooking time to allow chicken to cook through.

Chicken and Artichoke Pasta

  • 8 o.z. angel hair pasta
  • 2 chicken breasts – boneless and skinless cooked and thinly sliced
  • 2 Tbs butter
  • 2 cloves garlic
  • 1 Tbs diced jalapeno
  • 1 1/2 cup chicken broth
  • 1 can artichoke hearts
  • 1 Tbs cornstarch
  • 2 Tbs cold water
  • salt and pepper
  • a squeeze of lemon juice and pinch of thyme if desired
  • 4 o.z. goat cheese

Cook pasta according to package directions until al dente. Drain and set aside; do not rinse.

In medium skillet melt butter over medium heat.  Add jalapeno and cook for about a minute; add cooked chicken and garlic and heat through; about 4 minutes.  Stir in chicken broth and quartered artichokes; bring to simmer.  Mix cornstarch and cold water; stir into simmering skillet until slightly thickened. Season with salt and pepper to taste; add a squeeze of lemon juice and a pinch of thyme if desired.  Stir in cooked pasta allow to rest for about 3 – 4 minutes to thicken.  Top with crumbled goat cheese and serve.

Enjoy ~ Kimberly

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