I made this recipe up a while back when I just needed something quick and I didn’t feel like thinking too much. I already had the stuff in the cupboards and it was super easy!
4 med. sized chicken breasts – cut into tenderloins or bites
1 (10 3/4 oz) can Cream of Mushroom soup
1 (13.75 oz) can artichoke hearts (quartered)
1/2 c milk
1 lemon or 1/4 c lemon juice
1 handful angel hair pasta
salt and pepper to taste
Start by putting salt and pepper on the chicken, and toss it around a hot skillet with a drizzle of olive oil for a few minutes. In a separate dish, add the soup with the milk and lemon juice and stir until its smooth. Add to pan with chicken and the can of arti hearts (drained). Let simmer for about 20 minutes (chicken will cook completely while it simmers… then take off heat to let the sauce thicken a bit.
Don’t cook the pasta until you’re ready to eat – the chicken and sauce can wait. If you don’t know how to make noodles… well… then Google Chinese Take Out and your city and just eat out. 😉
Tonight I added a few sprinkles of basil so feel free to get creative! Mmmmm quick, easy and soooo good!