Artichoke and Chicken Linguine with Lemon Herb Sauce

Savor the delightful blend of tender chicken, artichokes, and linguine, all tossed in a refreshing lemon herb sauce.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces linguine
• 1 cup artichoke hearts, drained and quartered
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add garlic and red pepper flakes. Sauté for 1 minute until fragrant.
3. Pour in chicken broth and lemon juice, stirring to combine. Allow the mixture to simmer for 2 minutes.
4. Stir in heavy cream and parmesan cheese, whisking until the cheese is melted and the sauce is smooth.
5. Add lemon zest, oregano, basil, salt, and pepper to the sauce. Stir to combine.
6. Cook linguine according to package instructions. Drain and add to the sauce, tossing to coat.
7. Return the chicken to the skillet, along with the artichoke hearts. Gently toss everything together to combine.
8. Garnish with fresh parsley and serve hot.

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