Spaghetti with chicken, rosemary and artichokes
- August 2008
- 250g spaghetti
- 2 chicken breasts, cubed
- 1 tsp chopped fresh rosemary
- 5 chargrilled artichokes in olive oil (from a jar), halved
- A squeeze of lemon
- 3 tbsp single cream
- Cook the spaghetti according to the pack instructions.
- Meanwhile, in a frying pan, fry the chicken breasts in a little olive oil with the chopped fresh rosemary until browned. Reduce the heat and add the artichokes, a squeeze of lemon and single cream. Stir and warm through, then mix in the drained pasta.
- Serve while hot.
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