If you’re looking for a new twist on classic chicken and pasta, look no further than this creamy Mediterranean sauce. Made with grilled Artichoke hearts, sun dried tomatoes, capers, lemon juice, heavy cream, and almond milk, this sauce is packed with flavor and richness. The grilled Artichoke hearts add a subtle smoky flavor, while the sun dried tomatoes provide a sweet and slightly tangy taste. The capers and lemon juice add a touch of brininess that balances out the richness of the sauce.

This sauce is perfect for those who love creamy sauces, as it has a smooth and velvety texture that will melt in your mouth. The heavy cream and almond milk provide a creamy base that is lightened up by the addition of lemon juice. This makes it a great option for those who want a healthier take on traditional creamy sauces.

When served with juicy chicken and pasta, this sauce is a meal that will be sure to impress. The pasta soaks up the sauce, making every bite a flavor explosion. The chicken pairs perfectly with the sauce, as the creamy texture and bright flavors complement the tender and juicy chicken.

This creamy Mediterranean sauce is a must-try for anyone looking to elevate their chicken and pasta game. The combination of flavors and textures will tantalize your taste buds and leave you wanting more. So, go ahead and give this sauce a try, you won’t regret it!

Keywords: creamy Mediterranean sauce, grilled Artichoke hearts, sun dried tomatoes, capers, lemon juice, heavy cream, almond milk, chicken, pasta, meal, flavor explosion

Phoenician Pasta

5 from 3 votes

Print Recipe

Course Main Course

Servings

Ingredients

1-2 Pounds Thin Chicken Breasts
1 Cup Italian Breadcrumbs
1 Cup Flour
2-3 Tablespoons Olive Oil
1 Cup Almond Milk I used extra creamy by Califia Farms
1 Cup Heavy Cream
14.5 Ounce Grilled Artichoke Hearts, drained
8.5 Ounce Sun-Dried Tomatoes, drained
3 Tablespoons Capers
1 lemon
1 Tablespoon Fresh Parsley
Cavender's Greek Seasoning To Taste
16 Ounce Cooked Rigatoni or Pasta of your choice
1 Tablespoon Minced Garlic

Instructions

Dredge Chicken in a mixture of bread crumbs and flour, seasoned lightly with Cavender's.
Heat Oil In a Cast Iron Skillet over Medium Heat.
Once the oil is heated, add Chicken pieces and cook on both sides until done.
Remove Chicken and add artichokes, tomatoes, capers and garlic to the pan. Cook until fragrant.
Add the lemon juice, heavy cream and almond milk. Bring to a boil stirring frequently. Add Chicken and reduce heat to a simmer and continue cooking and stirring an additional 5-10 minutes or until sauce thickens.
Serve over cooked pasta.