Lemon Linguine with Chicken, Beans and Artichokes

Browned, sliced chicken breasts are served atop linguine in a creamy cheese sauce with artichoke hearts and French-cut green beans.

Cook pasta according to package directions, adding the artichoke hearts the last 5 minutes of cooking; drain. Cover and keep warm. Meanwhile, season both sides of the chicken breasts with lemon...


Ingredients

  • 6 ounces dried linguine or whole grain linguine
  • 1 (8 ounce) package frozen artichoke hearts
  • 4 (4 ounce) skinless, boneless chicken breast halves
  • 2 teaspoons lemon-pepper seasoning
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 1 (12 fluid ounce) can evaporated fat-free milk
  • 1 (8 ounce) package cream cheese, cut into cubes and softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can Del MonteĀ® French-Cut Seasoned Green Beans with Roasted Garlic, drained
  • Lemon wedges

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