20 minute lemon artichoke and chicken pasta 🍋 Ingredients 1 bunch dill, chopped 1 lemon, zested (reserve 1/2 lemon to juice after zesting) 4 cloves garlic, minced 1 lb boneless skinless chicken breasts 9-10 oz pasta of choice (I used gluten-free tagliatelle) 2 tbsp extra virgin olive oil Salt and pepper to taste 1 tbsp Italian seasoning 10 oz artichoke hearts, drained (if packed in oil, remove from oil) 1/2 cup almond milk, milk, or heavy cream Optional: 1 tbsp arrowroot powder or cornstarch 1/3 cup grated parmesan cheese Instructions 1. Boil water and prepare the pasta according to package directions. 2. Separate the dill from the stems and give it a rough chop. Zest 1 lemon and set aside. Mince 4 cloves of garlic. 3. On a separate cutting board, dice the chicken into smaller, bite-size pieces. 4. Heat a skillet over medium heat and add the olive oil. Once hot, add the chicken, seasoning well with salt and pepper. Once the chicken is cooked on one side, flip it and add the Italian ...