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
