Chicken Piccata Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 16 ounces thin spaghetti
• 2 -3 cups chicken, cooked and sliced
• 14 1/2 ounces chicken stock
• 6 tablespoons butter
• 2 tablespoons olive oil
• 1 cup dry wine
• 6 tablespoons lemon juice
• 1/2 cup capers, drained
• 14 1/2 ounces artichoke quarters in water
• 1/2 cup half-and-half, fat free
• 4 tablespoons all-purpose flour
• 5 ounces spinach, fresh baby
• 1/4 cup parmesan cheese, shredded
• 1/4 cup parsley, fresh chopped

Recipe

• 1 cook pasta as directed on the package, set aside.
• 2 while cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
• 3 melt butter and oil in a large skillet/sauce pan.
• 4 add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
• 5 add artichoke quarters, capers, broth and chicken.
• 6 slowly bring back to boil.
• 7 mix half and half and flour until smooth, add to boiling sauce to thicken.
• 8 remove from heat, then add spinach and noodles, toss.
• 9 top with parsley and parmesan.
• 10 serve immediately.