One Pot Creamy Mediterranean Chicken Pasta

INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• ½ teaspoon sea salt, plus more for serving
• 1 teaspoon freshly cracked black pepper, plus more for serving
• 4 tablespoons cannabutter (see #41cblog for recipe)
• 4 garlic cloves, minced
• 4 cups chicken stock ​
• 2 cups canna-milk (see #41cblog for recipe)
• 1 pound fettuccine or spaghetti noodles, broken in half
• ¼ cup freshly grated Parmesan cheese
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice, from 1 lemon
• 1 (3.5-ounce) jar capers, drained, about ½ cup
• ½ cup kalamata olives, pitted, cut in half
• ½ cup flat-leaf parsley, minced

INSTRUCTIONS:

1. Heat a large Dutch oven or pot over medium-high heat. Add the oil and swirl to coat.
2. Season the chicken all over with salt and pepper. When the oil is glistening, add the chicken in batches and cook until browned on all sides and cooked through about 12-15 minutes total. Transfer the chicken to a plate.
3. Add the butter to the pot. Once the butter is melted, add the garlic and cook, stirring, until fragrant, for about 1 minute.
4. Stir in the chicken stock, heavy cream, and pasta. Submerge the pasta in liquid. Bring the liquid to a boil over high heat, then reduce the heat to medium-low, and cook, stirring, until the sauce begins to thicken about 10 minutes.
5. Add the parmesan cheese, lemon zest, lemon juice, capers, and olives.
6. Cook, stirring, until the pasta is tender and the sauce has thickened, about 8-10 minutes longer.
7. Add the chicken to the pasta and cook, stirring, until just warmed through about 2 minutes.
8. Serve immediately sprinkled with parsley and extra salt and pepper to taste.

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