A light, yummy pasta dish open to plenty of variation, depending on your family’s taste in veggies.
1/4 cup butter
2 Tbsp olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
1/2 tsp salt
pepper to taste
1-2 Tbsp lemon juice
1/4 cup chicken stock
2 Tbsp heavy cream
3 boneless skinless chicken breast halves, cut into large chunks
1 cup fresh green beans, cut into 1-2″ pieces
1/2 cup cooked artichoke heart, diced
1 lb thin spaghetti
optional: fresh, grated Parmesan cheese
In a large skillet (with a fitted lid), heat butter and oil over medium high until the butter melts. Add spices and garlic and mix together gently. Stir in lemon juice, chicken stock, and cream.
Add chicken and spread evenly in the pan. Leave heat on medium high, stirring and turning chicken occasionally. Once liquid returns to boiling and chicken is turning white, turn heat down to medium low (bring down to a simmer), add vegetables, and cover. Poach 10-15 minutes or until cooked through and veggies are tender.
Meanwhile, cook pasta in a large pot of salted, boiling water until not quite cooked through. Drain, add a little butter or oil to keep it loose, and set aside. Once chicken and veggies are done, pour contents of skillet into pot, over spaghetti. Stir mixture together with tongs and allow to sit, covered, for another 5 minutes or so to let sauce soak in. Serve with grated fresh Parmesan cheese sprinkled over it.
Time to make: ~30 minutes
Yield: 4-6 servings
Source: adapted from allrecipes.com by Angela Hoffman