Lemon Y Artichoke Y Kale Y One Pot Pasta Recipes

ONE-POT LEMON ARTICHOKE PASTA

Steps:

• Season chicken breasts with salt and pepper and pound to 1-inch thickness if they are thick.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4 minutes on each side (or until internal temperature reaches 165° F). Transfer cooked chicken to a plate and loosely cover with foil.
• Melt butter in the skillet over medium heat. Add garlic and saute 1 minute or until fragrant. Add chicken broth, milk, onion flakes, oregano, salt and pepper to the skillet.
• Add pasta to the liquids in the skillet breaking noodles in half if needed. Bring to a boil, cover and reduce heat to a low simmer. Cook pasta, stirring occasionally for about 12 minutes. If the sauce is still thin, continue simmering a few minutes longer (sauce will thicken a little as it cools).
• Remove skillet from heat and stir in artichoke hearts, spinach, cheese, lemon zest, lemon juice, and crushed red pepper. Stir until combined and serve with chicken breasts*.

LEMON ARTICHOKE PASTA

Steps:

• Bring large pot of water to boil for pasta.
• In a large saute pan, heat oilive oil and margarine over medium heat.
• Add minced garlic and dried oregano and italian seasoning.
• When garlic is fragrant, add artichike hearts, lemon zest, half the lemon juice, capers and veggie broth.
• Simmer sauce while pasta cooks.
• Stir in soy milk, remaining lemon juice and "parmesan".
• Drain pasta and add to sauce.
• Mix well and serve. Top with crushed red pepper (my favorite) and extra "parmesan" if you like.