I'm not big on measures, nothing is critical with this recipe:
Box of bow-tie pasta
2 Whole boneless skinless chicken breasts
2 cans of artichoke hearts, coarsly chopped
fresh mushrooms sliced
3 tbl Capers or so
3 tbl lemon juice & some zest
4 tbl butter, more even better
5 strips bacon
Splash of white wine
Light olive oil
cook the pasta al-dente - meanwhile:
Cook bacon in a large saute pan till crisp - set aside, reserve some of the drippings in the pan.
Pound chicken breasts thin, dredge in flour, salt & pepper (I use an all-purpose greek spice mix)
Add a little olive oil to the pan and saute the chicken in batches until golden and just cooked through. Remove to a cutting board.
Stir fry mushrooms in the saute pan - add a little oil if necessary. Slice up chicken into strips while you're waiting.
Deglaze pan with a splash of wine & the lemon juice. Add butter & oil to smooth out liquid. Add arthichokes and chicken, heat it all up. Add pasta to your taste. Finish with capers and crumbled bacon and toss well. Serve with grated parmeson.