Lemon Chicken Artichoke Pasta

I love a challenge. When we go out to dinner and my husband tries a new dish that he enjoys, he is always asking me if I could make it at home.

So, I head to the kitchen to recreate the meal. Frequently, I am able to capture the essence of the dish, even if the delivery is slightly different. Such is the case with this recipe. When he had it at the restaurant, the sauce was thicker and creamier than what I produced, but still this dish was full of flavor. I loved the contrast of the sundried tomatoes and the lemon sauce. It just felt like such a fresh dish. (Of course, this was take two, as I managed to lose the recipe I jotted down last time I made it)

1 Tbsp Olive Oil
1 Tbsp Minced Garlic
3/4# Chicken Breast, cut into bite size pieces
1/3 c Lemon Juice
1 1/2 c Chicken Broth
1/2 c Sundried Tomatoes, reconstituted
1 can Artichoke Hearts, quartered
1/3 c White Wine
2 Tbsp Corn Starch
2 Tbsp Butter
1 # pasta, cooked

Saute the minced garlic in the olive oil. Add the chicken and cook until no longer pink in the middle. Add the Lemon Juice, Chicken Broth, Sundried Tomatoes and Artichoke Hearts. Allow to simmer and the liquids to reduce. Combine the white wine and corn starch, whisk to combine. Reduce heat and add the wine and corn starch. Allow to simmer and the sauce to thicken. Remove from heat and add butter. Once incorporated, add the pasta. Serve, topped with Parmesan cheese.