This flavorful and easy lemony Italian Chicken Artichoke pasta cooks in the time it takes to boil the noodles with very little prep work.
Thinly slice the shallots and red onion.
Wash the tomatoes and slice them in half.
Drain, rinse and coarsely chop the artichoke hearts.
Bring a large pot of water to boil for the pasta. When the water boils, add 1 Tablespoon of salt and the pasta and cook according to the package directions. Drain the pasta, reserving 1 cup of the cooking water to use in the sauce.
While the pasta is cooking, heat 2 Tablespoons of olive oil in a large saute pan over medium heat.
Saute the onions and shallots for 5 minutes, until softened.
Add the sliced chicken sausage and cook for about 3 minutes, stirring frequently and browning on all sides.
Add the artichoke hearts to the pan and saute for 2 minutes.
Next, add the tomatoes and cook for 2 minutes more, until the tomatoes begin to soften. Stir frequently.
Add the reserved pasta water and fresh juice from 1/2 of a lemon to the saute pan, scraping up the browned bits.
Add the cooked pasta to the pan and toss to coat with sauce.
Season with salt and pepper, to taste. Add more freshly squeezed lemon juice, if preferred.
Serve with freshly shredded Parmesan cheese.