Smoked Chicken, Artichoke, Wilted Arugula and Lemon Bucatini


  • 4 oz. bucatini*
  • 2 Tbsp./1 oz. extra virgin olive oil
  • 1 ½ cups/6 oz. artichoke hearts, quartered
  • 2 Tbsp./ ½ oz. finely chopped garlic
  • 8 cups/8 oz. arugula, roughly chopped
  • 2 Tbsp. lemon juice
  • 6 oz. smoked chicken, diced
  • ½ cup/½ oz. shredded basil

How to Make It

Three steps, one pan, and 30 minutes – that’s all it takes to get a healthy meal on the table! Our light and fresh chicken bucatini recipe is a guaranteed crowd-pleaser.

  1. Bring a large pot of salted water to a boil. Cook the bucatini according to package directions. Drain and reserve.
  2. Heat a large sauté pan over medium heat. Add the olive oil and artichokes and lightly brown (about 2 minutes). Add the garlic and cook until aromatic (about 30 seconds). Add the arugula and lemon juice to wilt the arugula. Stir in the chicken and bucatini.
  3. Toss to combine and heat through. Season to taste with salt and pepper. Stir in basil. Divide between 4 bowls.

*For a gluten-free dish, simply substitute gluten-free bucatini or thick spaghetti.

Makes 4 servings.

An exclusive recipe.


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