Fresh Spaghetti with Smoked Chicken, Artichokes, and Lemon


  • 1 pound Lilly’s Fresh Bucatini or Fresh Spaghetti
  • 2 tbsp extra virgin olive oil
  • 1 ½ cups artichoke hearts, quartered
  • 2 tbsp finely chopped garlic
  • 8 cups raw arugula, roughly chopped
  • 2 Tbsp. lemon juice
  • 6 oz. smoked chicken, diced
  • ½ cup chiffonade basil

How to Make It

  1. Boil pasta in salted water for 2 to 4 minutes; drain and reserve.
  2. Heat a large sauté pan over medium heat. Add the olive oil and artichokes and lightly brown (about 2 minutes).
  3. Add the garlic and cook until aromatic (about 30 seconds).
  4. Add the arugula and lemon juice to wilt the arugula.
  5. Stir in the chicken and pasta.
  6. Toss to combine and heat through. Season to taste with salt and pepper. Stir in basil. Divide between 4 plates.

An exclusive recipe.

Servings: 4

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