Lemony Chicken Pasta with Garlic Roasted Artichokes
  • Garlicky Roasted Artichokes
  • 12 oz. thawed frozen artichoke hearts, drained and patted dry (or the equivalent canned or fresh)
  • 4 Tbsp olive oil, divided
  • fine grain sea salt
  • 1 tsp garlic, minced
  • ¼ cup Panko bread crumbs
  • ½ tsp crushed red pepper flakes (more or less to taste, depending on your tolerance for heat)
  • 3 Tbsp fresh flat-leaf parsley, chopped fine
  • lemon wedges, for serving (optional)
  • Lemony Chicken Pasta
  • 12 oz. penne pasta (or any similar short pasta) .. note: any gluten-free variety will work great and turn this into a gluten-free meal
  • ¾ lb ground chicken
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest
  • garlicky roasted artichoke hearts
  • ⅓ cup sun-dried tomatoes, coarsely chopped
  • ⅓ cup coarsely chopped pitted Castelvetrano or Cerignola olives
  • ¼ cup extra-virgin olive oil; more for drizzling
  • ½ oz. Grana Padano or Parmigiano-Reggiano, finely grated (about ¼ cup); more for serving
  • Lemon wedges, for serving (optional)
  1. Garlicky Roasted Artichokes
  2. Pre-heat the oven and heat to 425°F.
  3. On a rimmed baking sheet, toss the artichokes with 2 Tbsp oil and a pinch of sea salt, spread in a single layer, and roast until they're golden brown on the bottom (~ 20 minutes)
  4. Flip and roast until golden brown in places (~ 5-7 minutes)
  5. In a small to a medium-sized skillet over medium-low heat, heat a Tbsp of oil
  6. Add the garlic and stir with a wooden spoon until fragrant (~ 30 seconds)
  7. Add the bread crumbs, a small pinch of sea salt and stir until the oil is absorbed and the bread crumbs are golden brown (~ 2 to 3 minutes)
  8. In a large bowl, toss the artichokes with the garlicky bread crumbs, red pepper flakes (if using), and remaining 1 Tbsp oil.
  9. Serve with a dusting of parsley and optional lemon wedges on the side
  10. Lemony Chicken Pasta
  11. Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente
  12. Meanwhile, in a medium-size skillet, brown the ground chicken until cooked through
  13. In a large bowl, add the artichokes, tomatoes, olives, oil, parsley, lemon juice, lemon zest, browned chicken, pasta and parmesan.
  14. Toss until well combined.
  15. Serve drizzled with a bit more oil, topped with additional shaved cheese, and lemon wedges, if you'd like
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/lemony-chicken-pasta-with-garlic-roasted-artichokes/