Since I had a pretty strong (and ultimately correct) feeling I was going to be way behind after last week's vacation, I had my Mom prepare this week's Foodie Files. This lemon chicken, veggie and pasta dish is one of her go-to Summer meals- it's so light and fresh! I'd vouch for anything my Mom made, but I can tell you from experience, this one is a winner.
4- 6 chicken pieces
1 large Lemon and zest.
2 cloves of Garlic
1/2 cup of chicken stock
1/2 cup Italian Black Olives
2 cups of washed Brocolli
1 can of Artichoke hearts
Garden Basil, Parsely, Thyme
¼ cup of Grated Regiano Parmeseano Cheese
1 Package of Egg Pasta
Boil water and cook pasta. Don’t forget a dash of salt in the water. While water is boiling, add enough Olive Oil to coat a saute pan. Add shallots and garlic and let cook till soft and golden (about 3 minutes).
Add washed and dried chicken pieces and cook at a pretty good flame for about 6 min per side.
By this time your water should be boiling- add Egg Pasta and cook per bag instructions. Add brocolli, artichoke hearts, olives, lemon juice and chicken stock to chicken and let cook another 5 minutes over medium heat.
Drain and plate pasta and and cover with chicken, brocolli, artichokes and grated cheese. Serves 4-6.