Bow-Tie Pasta with Chicken and Artichokes

INGREDIENTS:

4 TBL Butter

1 LB boneless, skinless chicken breasts, cut into 1/4 inch pieces

1 12 oz. can artichoke hearts, cut into wedges and drained

6 garlic cloves, minced

2 tsp. flour

1 1/4 cup chicken broth

1 cup grated Parmesan cheese

3 TBL lemon juice

1/4 cup minced parsley

1/2 lb bow-tie pasta

salt and pepper

DIRECTIONS:

Bring 2 quarts of water to boil in a large pot. Add pasta and 2 tsp. salt to boiling water and cook until al dente (see package for time).

Melt 1 TBL butter in large nonstick skillet over high heat and cook chicken until no longer pink. Transfer to a bowl.

Lower the heat to medium and melt 1 TBL butter in pan. Cook artichokes until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook for another 30 seconds. Add broth and simmer until slightly thickened, 5-7 minutes. Stir in remaining 2 TBL butter, Parmesan, lemon juice, parsley and chicken and cook until chicken is warmed.

Toss the chicken and sauce into the pasta and moisten with pasta water if needed. Season with salt and pepper.