SPICY ARTICHOKE CHICKEN PASTA

INGREDIENTS:

3 tbsp. extra virgin olive oil, divided

1 1/4 (approx.) lbs. skinless, boneless chicken breast

1 tsp. salt

1 tsp. black pepper

1 1/2 cup chopped onion

6 anchovy fillets

1 1/2 tsp. red pepper flakes

3 tbsp. chopped garlic

3 cups low sodium chicken broth

12 oz. marinated artichoke hearts, drained and rough chop large pieces

1/4 cup heavy cream (optional, but highly recommended)

12 oz. bag fine egg noodles

Parmesan cheese shavings for garnishing

INSTRUCITONS:

Cut chicken into 1/2 to 3/4-inch chunks. Season with 1/4 teaspoon each salt and pepper.

Preheat a large non-stick skillet on medium high. Add 1 tablespoon olive oil. Add chicken. Cook for 4 minutes, turning to sear on all sides. Transfer to a plate.

Reduce heat to medium. Add remaining olive oil to the skillet. Add onion and red pepper flakes. Cook, stirring for 3 minutes. Add anchovies and garlic. Cook for 2 minutes, stirring frequently and using a spatula to break up anchovies.

Pour in chicken broth, heavy cream. Add artichoke, chicken, and the remaining salt and pepper. Increase heat to high, then turn off heat as soon as broth boils. Leave skillet on burner.

Add pasta. Quickly work pasta into the broth. It's fine if all the pasta is not completely submerged. Cover for 3 minutes. Remove cover and stir to completely submerge any partly cooked pasta. Leave uncovered for 2 minutes.

Serve immediately with fresh Parmesan shavings, optional.

Makes 4 servings.