This decidedly springtime pasta dish comes to life with lemon juice and zest. To make this vegetarian, simply omit the chicken and double the artichokes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2013
Ingredients
Method
In large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.Meanwhile, in large nonstick skillet, heat oil over medium heat; cook shallots until softened, about 3 minutes.
Add chicken, garlic, Italian seasoning, salt and pepper; cook, stirring occasionally, until chicken is no longer pink inside, about 4 minutes.
Stir in artichokes; cook until warmed through, about 2 minutes. Stir in pasta and enough of the cooking liquid to coat. Stir in Parmesan cheese, lemon zest and lemon juice. Serve sprinkled with basil.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 430 mg
- Sugars 5 g
- Protein 31 g
- Calories 358.0
- Total fat 21 g
- Potassium 628 mg
- Cholesterol 77 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 16.0
- Folate 25.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 38.0
