Chicken, Mushrooms, and Artichoke Hearts with Cheese Tortellini in a Light Lemon Butter Sauce
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
Chicken Marinade:
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 clove of garlic finely minced
- 3 large leaves of basil chopped finely
- Zest of one lemon chopped finely
- Sea salt and fresh cracked pepper to taste
- 1 tbsp butter or olive oil for cooking
Other Ingredients:
- 3 tbsp butter divided
- 8 oz of button mushrooms sliced
- 1 cup of frozen artichoke hearts thawed, patted very dry
- 1 handful of grape tomatoes
- 1 clove of garlic minced
- 3 tbsp Parmesan cheese plus more for serving
- Cheese tortellini prepared per instructions
- Juice of 1-2 lemons to taste, plus wedges for serving
- 7 basil leaves chopped finely
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare the chicken by placing the chicken breasts between two pieces of plastic wrap and pounding them with a kitchen mallet until they are ¼ inch thick.
- Prepare the marinade by combining the olive oil, minced garlic, chopped basil, lemon zest, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag and mix well. Add the chicken and refrigerate for at least 1 hour.
- Cook the chicken by heating a tablespoon of butter or olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes, then flip. Cook for an additional 3-4 minutes or until juices run clear.
- Remove from heat and let sit for at least 5 minutes before slicing into bite-sized chunks.
- Meanwhile, cook the pasta in a large pot of well-salted water to al dente according to the package instructions, drain, reserving ½ cup of the pasta cooking water.
- Meanwhile, cook the veggies by heating one tablespoon of butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown.
- Add the artichoke hearts and tomatoes to the skillet and cook, stirring frequently, for 2-3 minutes.
- Add the garlic and cook, stirring constantly for 30 seconds.
- Finish the pasta dish by adding the drained tortellini, chicken pieces, lemon juice, remaining butter, Parmesan, basil, sea salt, and freshly cracked pepper to taste, and toss to combine, adding some of the reserved pasta water as needed.
- Serve with lemon wedges and parmesan cheese. Enjoy.