Mediterranean Chicken

You know when you tell someone you are going to do something and then you just.... forget? Like bringing a book you borrowed back, lending them that movie they really want to watch, emailing that really good article that made a great point on something you were discussing? Well, I kind of did that with this next recipe. Months ago I posted a picture of the Mediterranean chicken I made on Instagram, and got many comments from friends asking for the recipe. I told them all I would send it to them. Did I? Nope. Am I going to share it now? Yes. Better late than never I guess.
This recipe is healthy and delicious. It is also relatively quick to make. All in all, the perfect week night meal.
Mediterranean Chicken From Iowa Girl Eats For 2
2 chicken breasts 4 oz. angel hair pasta 1 Tbs. extra virgin olive oil 1 large shallot, chopped 1 1/2 cloves garlic, minced 1/2 cup chopped marinated roasted tomatoes 1/2 a can of quartered artichoke hearts 1 Tbs. capers 1/2 tsp. lemon zest 1/4 cup chicken broth 1/8 cup heavy cream Juice from 1/4 of a lemon 1/8 cup grated parmesan cheese 1/8 cup chopped basil extra virgin olive oil, garlic salt, pepper
Cook pasta until al dente. Set aside.
Pound chicken and brush both sides with olive oil. Season with the garlic salt and pepper. Saute over medium high heat for 3-4 minutes on each side until cooked through. Set aside.
In the same skillet, after a few moments to allow the skillet to cool off, return to the burner and reduce the heat to medium. Add the olive oil and shallots and saute for about 3 minutes, until translucent. Add garlic and saute for another 30 seconds. Add the roasted tomatoes, artichokes, capers, and lemon zest. Saute for about 2 minutes. Add the chicken broth, cream, lemon juice, parmesan cheese, and basil and cook for about 2 minutes.
Divide the pasta evenly on 2 plates, top with the chicken breast, and then the Mediterranean mixture. 

Enjoy.