Pasta with Chicken and Artichokes

Ingredients

• 4 tablespoon sunsalted butter
• 1 pound boneless, skinless chicken breasts , cut into 1/4-inch slice s
• 1 (14-ounce) can artichoke hearts, packed in brine , rinsed, dried on paper towels, and each cut into 6 wedges
• 6 clove sgarlic , minced
• 2 teaspoon sall-purpose flour
• 1 1/4 cup slow-sodium chicken broth
• 1 cup grated Parmesan cheese
• 3 tablespoon slemon juice
• 1/4 cup minced fresh parsley leaves
• 1/2 pound bow-tie pasta
• Salt and pepper

Instructions

1. Bring 2 quarts water to boil in pot for cooking pasta. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over high heat until foaming subsides. Cook chicken in single layer without stirring for 1 minute, then stir and cook until no longer pink, about 2 minutes. Transfer to bowl.
2. Lower heat to medium and melt 1 tablespoon butter in pan.
3. Cook artichokes until lightly browned, about 2 minutes.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Add flour and cook for 30 seconds.
6. Add broth and simmer until slightly thickened, 5 to 7 minutes.
7. Stir in remaining 2 tablespoons butter, Parmesan, lemon juice, parsley, and chicken and cook until chicken is cooked through, about 1 minute.
8. As sauce cooks, add pasta and 2 teaspoons salt to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then return to pot. Toss with chicken and sauce, moistening with reserved water as needed. Season with salt and pepper. Serve.