8 ounces dried penne pasta. Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. 1 tablespoon butter. 3 cloves garlic, minced. Stir to combine, then sprinkle with 3/4 cup of the feta cheese. To the fry pan, add the artichokes, capers and wine, scraping up any brown bits from the bottom of the pan.Cook for 2 minutes. The lemon adds plenty of citrus flavor, while the artichokes lend their mild sweetness. Add the pasta and pasta water, 1 1/2 to 2 cups shredded, cooked chicken, and the juice of the remaining half lemon to the skillet. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. —Andrea Metzler, Moscow, Idaho Stir the ingredients briefly to combine. Pair it with a lemony treat for dessert . 1 teaspoon grated lemon rind 2 (9-ounce) packages frozen artichoke hearts, thawed ¾ cup fat-free, less-sodium chicken broth Italian Chicken sausage artichoke can be served any time of the year, but I really enjoy the combination of light and fresh flavors during spring and summer months. Olive oil cooking spray. 16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips A generous amount of parsley brings it all together for a unique pesto that’s great with pasta, salad, chicken and more! Add chicken to the fry pan and cook over medium heat until golden brown, about 5 minutes per side. Deselect All. Transfer chicken to a paper towel and let rest. This lemon artichoke pesto is light and bright to welcome in Spring. Add 1 cup uncooked long grain white rice, the chopped artichoke hearts, 1.5 cups chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Serve the chicken and artichoke pasta with garlic bread and an Italian side salad for a fulfilling meal. It's delicious served over hot cooked pasta or rice. Broil until the artichokes are browned slightly and the cheese is melted, about 3 minutes.