Well, that’s quite a long title for a dish. I don’t really know what else to call it though, this recipe was a result of me trying to make a meal with what I had on hand. I was send some chicken from Gold’n Plump, and one of the options was Lemon Pepper Seasoned Boneless Skinless Breast Fillets. I had some tarragon left over from my Salmon Croquettes and I thought the lemon pepper seasoning would go perfectly with that, along with some sun dried tomatoes and artichoke hearts.
Ingredients (this makes two servings):
2 lemon pepper seasoned boneless skinless breast fillets
1/2 box pasta of your choice (I used fusilli)
1 teaspoon olive oil
3 garlic cloves, minced
2 green onions, thinly sliced
1/2 cup cream
4 artichoke hearts, quartered
1/3 cup sun dried tomatoes, roughly chopped
1 tablespoon chopped tarragon
salt and pepper, to taste
1/3 cup shredded mozzarella cheese
the juice of one lemon
Gold’n Plump’s chicken is individually packaged, which is awesome for people who live alone or do not have a family of four. I tend to not buy chicken because I never manage to finish the four fillets usually included in one package. The individual servings allow me to take what I need and freeze the rest for later use.
Bring a pot of water to boil. Add the pasta and cook according to package directions. Drain and set aside. While the pasta is cooking, add the olive oil to a saute pan over medium heat. Add the garlic and the green onions, and cook for 2-3 minutes.
Add the cream, sun dried tomatoes, tarragon, and artichoke hearts.
Cover and simmer on medium low for 5 minutes. Season with salt and pepper. While the cream mixture is simmering, heat a grill pan (or a saute pan if you don’t have a grill pan) over medium high heat. Add the chicken and sear on both sides, about 3 minutes per side.
The chicken will not be fully cooked through. Slice into thin strips and add to the cream mixture. Cover and cook for 10 minutes, or until the chicken is fully cooked.
Add the pasta to the cream mixture and toss to coat.
Add the mozzarella cheese. Cook for another 1-3 minutes to allow the pasta to absorb some of the sauce, and to let the cheese melt.
Remove from heat and squeeze the lemon juice in to the dish. Mix and serve.
Despite the cream, the flavor of the chicken still shone through, it was really nice! I loved having such a nice amount of flavor from the chicken without having to remember to marinate it beforehand.
Artichoke hearts, sundried tomatoes, and tarragon work so well together.
You could have this dish without the pasta, but I like it to soak up all of that yummy sauce.
Note: Although the Lemon Pepper Chicken is available in some markets, it is not available in the Philadelphia area. However, Targets in the area do carry the following Gold’n Plump products:
- All Natural Boneless Skinless Breasts
- Extra Tender Boneless Skinless Breasts
- 90/10 Ground Chicken
- All Natural Drumsticks
- All Natural Whole Chicken
- Extra Tender Tenders
- All Natural Wings
- All Natural Boneless Skinless Thighs
YUM! I want to make this pasta with veggie chicken 😀
by the time you tweeted the title there wouldn’t be any letters left to say how gorgeous this dish is !! 🙂 wow
This… looks… AMAZING! I just started loving artichokes so I’m always on the lookout for new recipes with them. I’m gonna save this one!
This looks sooooo yummy! Nicely done! I love lemon chicken, one of my favssss
Yum! I love lemon pepper seasoning, I am going to have to try these chicken breasts! This pasta sounds absolutely delicious!
Oh yes please! 🙂 I love every ingredient about this, absolutely wonderful! 🙂
This looks so delicious!!! I want to try that chicken and the sauce sounds wonderful!
That looks sooo good.. The whole title is righ tup my alley! Buzzed ya
That’s funny – with a family of five I only ever vaguely remember the challenges of cooking healthy for 1!
What a lovely pasta. This is the kind of dish my family loves. I’m new to your blog, so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a wonderful day. Blessings…Mary
Mmmm. Nice a comforting dish 🙂
Creamy and delicious! It’s the taste that counts =)
Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.