Ingredients

Chicken

3 thin sliced boneless skinless chicken breasts

1/2 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon pepper

1 teaspoon Mediterranean seasoning

Sauce

1 jar marinated artichoke halves, not drained

1 3 ounce package sun-dried tomatoes

3 cloves garlic, sliced

4 tablespoons olive oil

zest and juice of two lemons

1 teaspoon kosher salt

Garnish

fresh Italian parsley, chopped

non-fat crumbled feta cheese (or regular if you choose)

red pepper flakes

Directions

1. Preheat oven to 400 degrees.
2. Brush chicken with olive oil and sprinkle with salt, pepper and Mediterranean seasoning. Bake for 20-25 minutes, until internal temperature reaches 165 degrees.
3. Cook pastas according to package directions.
4. Heat 4 tablespoons olive oil in large skillet. Add garlic and cook for 30 seconds, until it becomes fragrant. Add artichokes, sun-dried tomatoes, zest of both lemons, juice of one lemon and 1 teaspoon kosher salt. Let simmer for 5-10 minutes.
5. Add cooked pasta to skillet, adding a little pasta water if you feel your sauce needs it. Toss pasta with sauce. Add juice of second lemon and toss again.
6. Place pasta in serving dishes, top with sliced chicken, Italian parsley and feta cheese. Also add red pepper flakes if you desire.

Enjoy!

Until next time, Kris