(prep time: 10 min, cook time: 20 min)
Ingredients
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons fat free half and half
1 cup butter, chilled
1 teaspoon salt
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
Directions
For Sauce:
Pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce. Add salt. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Meanwhile, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Place chicken in hot oil without crowding. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, and artichokes into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture. Place pasta in a large bowl. Stir the chicken mixture into the pasta. Stir in additional lemon butter sauce as desired. Toss well.
Nutritional Info:
Servings: 6
Amount Per Serving: 1 ½ cup mixture
Calories: 660
Total Fat: 43.75g
Total Carbs: 36.18g
Dietary Fiber: 5.62g
Sugars: 2.57g
Protein: 51.64g