Sunday, July 19, 2009

Lemon, Chicken & Artichoke Pasta

Lemon, Chicken & Artichoke Pasta

Serves 4-6

~ lb chicken breast, cubed
1/2 med yellow onion
2 slices bacon, diced
1 lemon, zested & juiced
14 oz can artichoke hearts (not marinated), cute into bite sized pieces
1/4c white wine
1 T olive oil
salt & pepper to taste
8-16 oz cooked pasta (depending on # served and how carb conscious you are)

  1. Saute bacon and onions til onions are translucent.
  2. Add chicken, white wine, and lemon juice.
  3. Once chicken isn't obviously raw on the outside, add artichokes, lemon zest, olive oil, & season with salt and pepper.
  4. Cook til chicken is done.

The Verdict: Pretty good, needs a little tweaking. B+

It had a good lemon-y flavor. DH said it was too lemony, but this is an on-going disagreement we have whenever the zester makes an appearance. He's not as big a fan of zest as I am. My biggest beef (ha ha) aside from the fact that I overdid the chicken a bit (note to self: lower the heat and cover to go for more of a poached chicken effect) was that it was a little monochromatic. We didn't have a side dish with it, so it could've benefited from a sprinkling of fresh herbs, couple of cherry tomato halves or something.

1 comment:

  1. ooo... i am a super fan of sweet and sour food! sigh. i want the Lemon Chicken sooooo badly right now. with rice.

    Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.


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