1. Add the pasta to a large pot of salted boiling water and cook until al dente.
2. Drain, rinse with cold water and drain again.
3. Cook and crisp the bacon in a large Dutch oven.
4. Remove the bacon to a plate using a slotted spoon.
5. Combine the flour, salt and pepper in a shallow dish.
6. Coat the chicken evenly with the flour mixture.
7. Add the chicken to the Dutch oven with the bacon grease and fry to golden brown on all sides.
8. Remove the chicken to a plate with paper towels.
9. Add the artichokes, mushrooms and capers to the Dutch oven and sauté until the mushrooms are tender.
10. Add the white wine and deglaze the pan, cooking for 2 minutes.
11. Add the chicken broth and the fresh lemon juice and cook for an additional 2 minutes.
12. Add the butter and cream and stir until well blended.
13. Season, to taste, with salt and pepper.
14. Cut the chicken into thin strips and return them to the Dutch oven.
15. Add the pasta and bacon and stir well to combine.
16. Serve immediately. |
