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Add the chicken to the hot oil and cook for about 12 minutes, flipping once, until both sides are golden brown and the juices run clear when pierced.
Pour in the reduced sodium chicken broth and lemon juice, then stir in the capers and artichoke hearts. Let this cook for 3 minutes, then reduce the heat to a simmer for another 3 minutes, allowing the sauce to thicken slightly. Stir in the cooked penne rigate until everything is well combined.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
