Serves 4 to 6
Roasted artichokes 
1 1/2 – 2 lbs chicken breasts
Extra virgin olive oil 
Sea salt  and freshly cracked pepper
1 lb fresh pappardelle (or tagliatelle) egg pasta (Bionaturae  makes a good shelf-stable version if you can’t find fresh)
Italian parsley, chopped
Parmigiano reggiano, grated
For lemon sauce
1/4 cup white wine
4 teaspoons flour
1 cup chicken broth
1/4 cup freshly squeezed lemon juice
Optional: sautéed mushrooms; salt-packed capers , rinsed and roughly chopped
Preheat oven to 350 degrees. In a roasting pan, pour a few tablespoons of olive oil, and season with salt and pepper. Coat the chicken breasts in the olive oil mixture. When oven is ready, cook chicken for 30 minutes. Remove chicken, check that it is cooked through, and set aside to cool. Transfer juice from the roast chicken pan to a small stovetop pan.
Prepare artichokes  and set aside. (If artichokes are not in season, or you prefer not to prepare them yourself, you can substitute marinated artichokes  and simply add them at the end when you garnish the pasta.)
Heat water to boil for the pasta.
When the chicken is cool enough to handle, chop the meat into bite-size pieces.
Whisk wine with flour in a small bowl. Add broth and lemon juice to the stovetop pan with chicken juices; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Set aside.
When the pasta water is boiling, add 1 to 2 handfuls of coarse salt, stir to dissolve, and then add the pasta. When the pasta is al dente, discard the water (but reserve about 1/4 cup) and return the pasta to the pot with the 1/4 cup of water.
Add chicken, artichokes, lemon sauce, and parsley to the pan. Garnish with Parmesan and serve immediately.