If you’re looking for a fresh, well rounded recipe to start off spring- try my lemon artichoke pasta! Los Angeles received lots of rain this year and it brought forth a whole lot of lemons from my tree. I gave most away to family and friends but saved a few to make fresh lemonade and this specific recipe. Hope you enjoy!
1 LB - Rotini Pasta
1 - whole onion
1 - can of black olives- quartered
1 - can of artichoke- cut in half or quartered
2-3 cloves of garlic- minced
2 - Chicken Brest- diced
1-2 whole lemons- seeded and squeezed
1/4 cup - sun-dried tomatoes- cut into pieces
Salt- 1/2 tspn or to taste
Cumin powder- 1/4 tsp
Coriander seeds- palm full or to your liking
Crushed red chillies a pinch or to your liking
Sugar- 1/2 tspn
In a large pot boil pasta 7-9 minutes, set aside. While pasta is cooking prepare and cut vegetables- onion, olives, artichoke, garlic, and chicken. Seed and squeeze lemon into small bowl and set aside. After draining pasta, use the same pot for cooking. Add oil to pot, then add chicken. Season with salt, pepper, cumin powder, and coriander seeds. Cook for 8 mins. Add garlic, sun-dried tomatoes, crush red peppers, onions and half of the lemon juice- cook for another 3 mins or until chicken is cooked. Then add artichokes, olives, and sugar. Cook for an additional 4 mins then turn off heat. Add in pasta and mix well. Sprinkle rest of lemon juice to the mixture and serve!