LOVE this recipe because it is super easy and tasty. I say that about every recipe? It’s why I make them! This takes under 30 minutes from start to finish, serves six and comes to 441 calories per serving as per My Fitness Pal.
1lb dry linguine (or fettuccini)
1lb chicken tenders
1 clove garlic, minced
2 medium leeks (white and light green parts only) rinsed
2 12oz jars artichoke hearts* (packed in oil) drained
1 tbs olive oil
1 tbs lemon juice
1 tsp black pepper
3 tsp kosher salt
1/2 cup (2 oz) grated parmesan cheese
Cook the pasta according to the package directions. Meanwhile halve the leeks lengthwise and thickly slice them crosswise. Leeks tend to have a lot of sand in them so you can either put them a large bowl of cold water after halving them, swirl them around and wait a minute for the sand to settle and then lift the leeks out. But I find that doing that makes the leeks separate and then it is harder to slice them crosswise. Instead, I just hold them up to the running water allowing the water to enter through one cut end and come out the other.
Add olive oil to a deep-sided pan on medium-high heat. Add chicken to oil and cook, turning once. You actually want the chicken diced, but I find this easier to do once the chicken is cooked a little. So I pick up each piece with tongs and cut them with big scissors – but you do what you like. When the chicken is cooked (but not yet brown) on both sides, add the leeks and garlic. Cook for 5 minutes, until translucent. Add the artichokes and cook for 3 minutes. If you end up with too much liquid in the pan after adding the artichoke hearts, carefully drain it off. Cooking in too much liquid like that will actually lead to your boiling, rather than sautéing the food.
After 3 minutes, add the lemon juice, salt, pepper and toss. Drain the pasta and add it to the pan, tossing the ingredients to mix. A little at a time, add 1/4 cup of parmesan cheese to the mixture, allowing it to melt. Serve the other 1/4 on the side for people to add as they wish.
Plate and enjoy.