McLaren Port Huron – a leader in healing, your partner in health.

Spicy Chicken Artichoke Toscana from Pompeii's

2 ounces of liquid butter substitute over medium heat
1 5-7 ounce portion of boneless, skinless chicken breast, pounded
1 ounce of cajun spice combined with 2 ounces of flour
5-7 pieces of artichoke, quartered
1 tablespoon of capers
1/4 cup of Spanish onion, julienned
4 fresh tomato wedges
2 ounces of thickened chicken stock
2 ounces of heavy cream
Pinch of crushed red pepper flakes
8 ounces of cooked pasta

In a preheated pan, cook cajun dredged chicken breast with onion for 3-4 minutes on one side. Flip and add artichokes, capers and tomato. Cook 2-3 minutes, stirring gently. Add chicken stock, heavy cream and a pinch of crushed red pepper flakes. Reduce on medium high/high heat for 1-2 minutes, scraping and stirring frequently. Add 8 ounces of cooked pasta, toss well and serve. Makes 1 portion.