INGREDIENTS
6
chicken breasts (boneless and skinless)
2 tbsp
butter
1
Meyer lemon
1 1/2 tsp
salt
1 tsp
thyme
1/2 tsp
black pepper
2 cups
chicken stock
3/4 cup
whipped cream cheese
1 15 ounce can
artichoke hearts (quartered and drained)
12 oz
pasta (cooked to al dente)