for family meals :
Chicken Breast and Artichoke Hearts in Pasta
is another recipe from Bill
from Saint Cloud, Minnesota. If you would like
to know a little bit more about Bill have a look
at his Bio page - click
says: "This meal will make a nice lunch for
one, or if served as a side dish could feed two.
The chicken breast is cooked whole and diced at
the end to insure the meat is moist".
boneless skinless chicken breast
1/3 cup artichoke hearts, drained and diced
1 cup uncooked pasta (I like Rotelle)
3 tablespoons olive oil, plus
1/2 teaspoon olive oil (divided)
1 clove garlic, peeled and diced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano leaves
1 lemon, juice of
1/4 cup parmesan cheese
2 cups of salted water to the boil, and start
heating a non-stick (I like Cast Iron) Frying
Pan on the stove.
1/4 teaspoon olive oil to lightly coat both
sides of the chicken breast.
the water achieves a rolling boil, add the pasta,
stir once, and put the chicken breast in the
hot frying pan.
4 minutes, flip the chicken breast once and
fry for 4 more minutes and then set aside until
the pasta is done.
the chicken is cooking, add 3 tablespoons of
olive oil, the basil, oregano, and diced garlic
to the bottom of a pasta dish. Stir.
the cooked pasta and add to the pasta dish and
the chicken breast into small pieces, add to
the pasta and toss.
add the juice of one lemon. Sprinkle Parmesan
Cheese on top and serve.