Bacon Wrapped Chicken Medallions and Lemon Pasta with Artichokes and Peas

Preheat the oven to 400°F.

To prepare the Marcangelo Bacon Wrapped Chicken Breast Medallions the secret is combining pan-searing with an oven finish. The skillet (preferably cast iron) gives the medallion a delicious crust while the even heat of the oven keeps the inside tender and juicy. Heat an ovenproof skillet over medium heat. Add 2 tsp. vegetable oil to the hot skillet and sear the Bacon Wrapped Chicken Breast Medallions for 2 minutes per side. Transfer the skillet to the oven and cook for 22 to 25 minutes until bacon is crisp and chicken is cooked through. Transfer medallions to a plate and let rest for 5 minutes.

While the chicken medallions are cooking prepare the pasta, trying to time it so the pasta and the medallions are ready at the same time. Bring a large pot of salted water to a boil. Cook the pasta according to package directions adding the peas during the last 2 minutes. Drain pasta and peas reserving ½ cup of pasta cooking water. Place the pasta and peas back in the pot.

Meanwhile, melt the butter in a large skillet, over medium heat, add garlic and red pepper flakes and cook for 1 minute until just sizzling. Add the artichoke hearts and sundried tomatoes, lemon zest and juice and cook for 1 or 2 minutes until heated through.

In a small pot gently heat the cream for about 1 minute being careful not to boil as it may split. Pour over the pasta and peas. Stir in the artichoke mixture and basil with enough of the reserved pasta water to gently loosen the sauce. Serve straight away while piping hot with the Parmesan cheese and juicy bacon wrapped chicken medallions on the side.