Sunday supper: Lemony Chicken and Charred Artichoke Pasta - Minneapolis Star Tribune

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Lemony Chicken and Charred-Artichoke Pasta

Serves 4 to 6.

Note: Make your own roast chicken or pick up a rotisserie chicken. You'll only need a small portion for this lemony pasta because the focus is on getting in as many perfectly charred artichokes as possible. The cheesy croutons are a heavenly addition and bake while the pasta cooks. Canned artichokes can be subbed for the frozen in a pinch; dry artichokes on paper towels before cooking, and reduce the salt in recipe. From "Living Life Deliciously," by Tara "Teaspoon" Bench (2020, Shadow Mountain).

Parmesan croutons:

• 4 to 6 slices rustic bread, torn into 1-in. pieces (about 2 c.)

• 1 tbsp. unsalted butter, melted

• 1 tbsp. finely grated Parmesan

Pasta:

• 12 oz. fresh egg fettuccine or dry fettuccine

• 2 tbsp. olive oil

• 1 (12-oz.) bag frozen artichoke hearts, thawed and drained (see Note)

• 1 tbsp. unsalted butter

• 1/2 tsp. kosher salt

• 2 small shallots, sliced root to tip

• Zest from one lemon

• 1/4 c. fresh lemon juice

• 3/4 c. heavy cream

• 3/4 c. finely grated Parmesan, divided

• 1/4 c. water

• 1 1/2 c. shredded cooked chicken (see Note)

• 1/3 c. chopped flat-leaf parsley

Directions

To prepare Parmesan croutons: Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread pieces with melted butter and Parmesan and spread on pan in an even layer. Bake until just golden brown, about 10 minutes; set aside.

To prepare pasta: Cook pasta in very salty water according to package directions, drain.

In a cast-iron skillet or heavy-duty nonstick skillet, heat olive oil over medium-high heat. Add artichokes and cook until crispy on one side, about 6 to 8 minutes. Turn the artichokes and cook until just heated through, about 2 more minutes. Remove and set aside.

Reduce heat to medium and add butter, salt and shallots to the skillet. Cook 1 minute, then add lemon zest and lemon juice. Cook 1 minute, until the lemon juice reduces and gets concentrated.

Stir in cream, 1/2 cup Parmesan, water and reserved pasta. Cook, stirring, about 2 minutes, until cheese has melted and sauce is warmed through. Add artichokes and shredded chicken.

Serve immediately, topped with croutons, parsley and the remaining Parmesan.

The Link Lonk


January 15, 2021 at 11:01PM
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Sunday supper: Lemony Chicken and Charred Artichoke Pasta - Minneapolis Star Tribune

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