Italian Chicken & Artichoke Pasta

• 4 tablespoons olive oil
• 4 tablespoons lemon juice
• 2 tablespoons honey
• 2 teaspoons minced garlic
• 12 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon red pepper flakes (optional)
• 4 boneless skinless chicken breasts
• 1 (13 3/4 ounce) can artichoke hearts
• chopped parsley
• 1 peeled lemon, thinly sliced in wheels
• cooked orzo pasta or elbow macaroni, for serving

1. Season chicken breasts on both sides with salt and pepper as desired.
2. Saute in large nonstick pan coated with cooking spray over medium-high heat until lightly browned on both sides, about 3-5 minutes per side.
3. Reduce heat to medium, cover and cook 5 minutes.
4. Add drained, halved artichoke hearts and dressing.
5. Simmer uncovered and reduce sauce for about 3 minutes.
6. Top chicken with thin wheels of lemon; cook 2 minutes or until dressing thickens.
7. Top with parsley and serve over orzo, macaroni, or pasta of choice.

olive oil, lemon juice, honey, garlic, thyme, salt, red pepper, chicken breasts, hearts, parsley, lemon, pasta

Taken from www.food.com/recipe/italian-chicken-artichoke-pasta-83070 (may not work)