Lemon and basil help flavor this delicious chicken and bowtie pasta dish, along with mushrooms, artichokes, and Parmesan cheese. This makes a great dish for any day of the week, and the family will love it.
INGREDIENTS:
* 16 ounces bowtie pasta
* 1 pound boneless chicken breasts
* 1/4 teaspoon salt
* dash pepper
* 3 tablespoons olive oil, divided
* 4 to 6 ounces sliced mushrooms
* 1/2 cup chicken broth
* 4 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 3 cloves garlic, minced
* 2 cans artichoke hearts (about 12 ounces each), drained, chopped
* 1/2 cup chopped roasted red peppers, optional
* 3 medium plum tomatoes, cut in wedges
* 1/2 teaspoon dried leaf basil
* 1/2 cup fresh shredded Parmesan cheese
PREPARATION:
Cook pasta following package directions until tender; rinse and drain.
Rinse chicken under cold water and pat dry; cut into narrow strips and sprinkle lightly with 1/4 teaspoon salt and a dash of pepper. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat; add chicken and sauté, stirring, until cooked through, about 5 minutes. Remove chicken with a slotted spoon; set aside. Add the remaining olive oil and the mushrooms to the saucepan and sauté, stirring, until tender. Add the broth, lemon juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, the garlic, and artichoke hearts. Bring to a boil; reduce heat, cover, and simmer for 3 minutes. Stir in the tomato wedges, basil, chicken, and pasta; heat through. Toss with the Parmesan cheese just before serving.
Serves 4 to 5.
