Chicken Piccata with Artichokes

• 1 cup canned artichoke hearts, chopped
• 2 Tablespoons Capers
• 4 boneless chicken breasts cut in to 1 inch cubes
• 4 tablespoons extra virgin olive oil
• 2 tablespoons flat leaf parsley
• All-purpose flour for dredging
• 1/3 cup lemon juice
• Freshly grated Parmesan cheese
• 1 12 oz box of penne rigate, cooked
• 1/2 teaspoon pepper
• 1 cup reduced sodium chicken broth
• salt

Instructions

1. 1

   In a large bowl combine chicken with salt and pepper.Lightly dredge the chicken.In a large skillet on medium heat pour in extra virgin olive oil.

2. 2

   Add chicken and cook until brown and juices run clear, about 12 minutes.Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.Reduce to simmer for 3 minutes.Stir in penne rigate until combined.

3. 3

   Add in parsley and transfer to serving bowl.

4. 4

   Sprinkle with parmesan cheese.