Chicken Piccata Pasta

• 16 ounces thin spaghetti
• 2 -3 cups chicken, cooked and sliced
• 14 1/2 ounces chicken stock
• 6 tablespoons butter
• 2 tablespoons olive oil
• 1 cup dry white wine
• 6 tablespoons lemon juice
• 1/2 cup capers, drained
• 14 1/2 ounces artichoke quarters in water
• 1/2 cup half-and-half, fat free
• 4 tablespoons all-purpose flour
• 5 ounces spinach, fresh baby
• 1/4 cup parmesan cheese, shredded
• 1/4 cup parsley, fresh chopped

1. Cook pasta as directed on the package, set aside.
2. While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
3. Melt butter and oil in a large skillet/sauce pan.
4. Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
5. Add artichoke quarters, capers, broth and chicken.
6. Slowly bring back to boil.
7. Mix half and half and flour until smooth, add to boiling sauce to thicken.
8. Remove from heat, then add spinach and noodles, toss.
9. Top with parsley and parmesan.
10. Serve immediately.

thin spaghetti, chicken, chicken, butter, olive oil, white wine, lemon juice, capers, quarters, allpurpose, spinach, parmesan cheese, parsley

Taken from www.food.com/recipe/chicken-piccata-pasta-511814 (may not work)