• 4servings
  • 20minutes
  • 459calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsMagnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. olive oil

  2. 2 red onions , halved and finely sliced

  3. pinch dried chilli flakes

  4. 300g linguine

  5. 2 small skinless chicken breasts, thinly sliced

  6. 175g marinated artichoke hearts , drained and sliced

  7. 1 lemon , juiced and zested

  8. large handful flat-leaf parsley , roughly chopped

Instructions Jump to Ingredients ↑

  1. Heat 1 tbsp olive oil in a large frying pan. Tip in the onions and chilli flakes. Fry for about 10 minutes, until soft and golden.

  2. Meanwhile, cook the linguine following the packet instructions, keeping a little of the cooking liquid at the end.

  3. Add the chicken to the onion and chilli mix and fry until cooked through. Stir in the artichokes, lemon juice, a pinch of zest, parsley and the drained pasta. Give everything a good toss, adding a few tbsp of reserved cooking water and some seasoning.


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