Lavender Pasta with Chicken, Artichoke Hearts, and Lemon



1 lb Nature’s Farm Lavender Fine Herb Fettuccine

4 small boneless, skinless chicken breasts

1 garlic clove, finely chopped

2 tbsp lemon zest

Juice of half lemon

2 tbsp white wine vinegar

1 tbsp fresh rosemary, chopped

1/2 cup limoncello liqueur

2 tbsp butter

1 14oz can artichoke hearts

3/4 cup heavy cream

1/2 cup walnuts

1/3 cup parmesan cheese


Bring a pot of salted water to boil. Add pasta and cook until al dente, 8-10 minutes.

Place a saute pan with enough olive oil to cover bottom over medium heat ; generously season chicken with salt and pepper and add to saute pan. Cook 4-7 minutes per side, until golden brown. Remove from pan and cut into bite sized pieces once cool enough to handle.

In the same saute pan, add garlic and saute lightly. Add lemon zest, juice, vinegar, rosemary, limoncello, and butter. Occasionally stir and cook for about 5 minutes, seasoning with salt and pepper to taste.

Stir in chicken and artichoke hearts and continue cooking for another 3 minutes.

Add cream and stir until blended; remove from heat and garnish with walnuts and cheese. Serve over lavender pasta and enjoy!