The closer that we get to summer and hopefully warmer weather, the more I begin to crave dishes that have fresh, bright flavors. I was inspired to create this dish while watching an episode of Ask Aida last week during which she made chicken with lemon and artichokes. Using that as a jumping off point, I decided to add cherry tomatoes and red onions before putting the whole thing over penne pasta. It made a quick and delicious dinner.
While I am a big fan of boneless, skinless chicken thighs in dishes like my chicken curry, I wanted something a little lighter for this dish so I went with boneless, skinless breasts and the results were delicious. They browned up nicely and, unlike previous experiences with chicken breasts, they did not dry out.
If you wanted to switch this up a bit, try substituting 1 pound of 31/40 count prawns for the chicken. To do this, skip step four so you cook the red onions and artichoke hearts before the shrimp. Add the shrimp to the pan just before you add the wine. Enjoy!
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.