Lemon Chicken with Artichokes

8 oz chicken breasts
2 cups of asparagus spears broken into small pieces
1 cup onion chopped
1 cup sliced mushrooms
9 oz frozen artichoke hearts
1 Lemon
1 cup Parmesan cheese grated
1/2 cup fat free half & half
8 oz angel hair spaghetti
1 cup of water reserved from cooked pasta

Lemon - cut in half and squeeze juice, reserve juice for later. Place used lemon halves in water to boil for pasta. When pasta is done place into a bowl for serving. ( Time pasta to be done just before everything else is finished.)

In small non-stick pan spray with oive oil and saute onions until transparant and slightly brown. Reserve until later.

Cut chicken into small bite size pieces.
Cut artichokes into quarters

In large non-stick pan spray with olive oil. Add chicken pieces and saute until almost done. Add mushrooms, asparagus, artichokes, and cooked onions. Saute about 6 to 8 minutes. When done add grated Parmesan cheese, fat free half & half, and lemon juice. Keep stiring and add some of reserved pasta water to get right consistency.

Serve over cooked pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user SUNNYLAKEDOG.