<span class="backgrnd">Chicken Pasta with Artichokes and Capers</span>

Chicken Pasta with Artichokes and Capers
	4 skinless, boneless chicken breasts, cut into thin strips 1/2 tsp salt, divided 1/4 tsp pepper vegetable cooking spray 1 (10 3/4 ounce) can cream of chicken soup, undiluted 1/2 cup dry white wine 1/2 cup chicken broth 2 Tbsp fresh lemon juice 1 (14 ounce) can quartered artichoke hearts, drained and coarsely chopped 1 Tbsp drained capers 1 (9 ounce) package fresh spinach fettuccine 2 slices bacon, cooked and crumbled
Sprinkle chicken evenly with 1/4 tsp salt and pepper. Saute chicken in a large nonstick skillet coated with cooking spray over medium high heat 5 to 7 minutes or until done. Whisk together soup and next 3 ingredients and remaining salt. Pour over chicken in skillet. Stir in artichoke hearts and capers. Bring mixture to a boil; reduce heat, and simmer 10 minutes. Prepare pasta according to package directions. Drain and place in a large bowl. Pour chicken mixture over pasta, tossing to coat. Sprinkle with bacon, serve immediately.

Sprinkle chicken evenly with 1/4 tsp salt and pepper.

Saute chicken in a large nonstick skillet coated with cooking spray over medium high heat 5 to 7 minutes or until done.

Whisk together soup and next 3 ingredients and remaining salt. Pour over chicken in skillet. Stir in artichoke hearts and capers. Bring mixture to a boil; reduce heat, and simmer 10 minutes.

Prepare pasta according to package directions. Drain and place in a large bowl. Pour chicken mixture over pasta, tossing to coat. Sprinkle with bacon, serve immediately.