Ingredients:
1 boneless skinless chicken breasts
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 lemons, juice of
1/4 cup parmesan cheese
Directions:
Bring 2 cups of salted water to a boil, and start heating a non stick (I like Cast Iron) Frying Pan on the stove.
Use 1/4 teaspoon olive oil to lightly coat both sides of the chicken breast.
When the water achieves a rolling boil, add the pasta, stir once, and put the chicken breast in the hot frying pan.
Set timer for 4 minutes.
After 4 minutes, flip the chicken breast once and fry for 4 more minutes and then set aside until the pasta is done.
While the chicken is cooking, add 3 tablespoons of olive oil, the basil, oregano, artichokes and diced garlic to the bottom of a pasta dish.
Stir.
Drain the cooked pasta and add to the pasta dish and toss lightly.
Cut the chicken breast into small pieces, add to the pasta and toss.
Then add the juice of one lemon.
Sprinkle Parmesan Cheese on top and serve.
Servings: 1
Time preparation: 5 min.
Time total: 15 min.