This was very tasty and definitely company worthy dinner fare. I did all the prep work in the afternoon, so all I had to do was cook everything and this came together in 20 minutes or so. Although I followed the recipe ingredients for the most part, I did reduce the amount of chicken to 2 breasts (1 lb) and I butterflied them (instead of pounding) and then sliced into strips. I also omitted the capers because I couldn't find any in my grocery store. So the first thing I did was render my bacon so it was crispy and removed it from the pan. Then I floured and cooked the chicken and removed that and added the mushrooms and artichoke hearts (would also be very good with hearts of palm). At the end of the cooking time, I added some chopped, fresh Italian parsley. Meanwhile, I prepared the sauce and cooked the pasta; I didn't want to make the sauce too much in advance as I didn't want it to break. Once everything was cooked, I added it all back to the pan along with the pasta, put it in a serving bowl and topped with more parsley. The end result was really delicious - we'll most certainly make it again.
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