Anne's Prosciutto Chicken Pasta

This was inspired by Macaroni Grill right when I discovered it back in college!!  So delicious!

1 can artichoke hearts, drained and chopped

¼ lb thinly sliced prosciutto ham, diced

4 T capers

2 portabella caps, sliced (or any mushroom)

1 stick butter

1/8 c flour

white wine to taste

sun-dried tomatoes (optional)

1 lemon, grated for zest and sliced

2 T Lemon juice (or to taste)

3-4 chicken breasts

1 package of orzo pasta (or pasta of your choice)

Cook chicken over stove in skillet in wine, lemon juice, and butter. In another deep skillet, cook portabellas in same mixture of ingredients. After chicken in completely cooked, pour juice from chicken over portabellas. Add capers, artichoke hearts, prosciutto, tomatoes, lemon juice, butter, and more wine to skillet. Add flour to thicken sauce. Cut up chicken and add to portabella mixture. In a pot, add orzo to boiling water. Keep mixture warm, season as liked, until pasta in finished. Drain pasta, but do not run cool water over, it makes it too cool. Serve immediately the mixture over the pasta, sprinkle with Parmesan cheese and lemon zest. Serves 6.