LEMON CHICKEN ARTICHOKE FETTUCCINE

2 lemons

2 cloves minced garlic

2 TBL olive oil

8 oz sour cream

½ cup lemon juice

2 6 oz jars marinated artichoke hearts

Chopped parsley

2 TBL minced onion

1 lb. cubed mozzarella

2 chicken breasts

2 TBL butter

Fettuccine

IN A SKILLET: Cook chicken in butter and lemon juice. Take out, add to skillet olive oil, onions and garlic. While browning, cube up chicken. Once onions and garlic are soft and 1 jar of the artichokes liquid and alld. Drain the second jar and add to the skillet, heat through. Add sour cream, zest and juice from the remaining lemon.

IN A STOCKPOT: Fill with water and one of the lemons quartered. Bring to a boil. Cook fettuccine. Cook to package directions. Once cooked, drain and discard lemon quarters. Mix with the artichoke/chicken mix.