Chicken with Artichokes and Angel Hair
By Alqualonde
Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.
Ingredients
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoons rinsed and drained capers
- 2 tablespoons butter
- 8 ounces angel-hair pasta
- 1/2 cup parsley leaves
Details
Preparation time 25mins
Cooking time 25mins
Preparation
Step 1
1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
You'll also love
- Chewy Coconut-Pecan Cookies 4.6/5 (21 Votes)
- German Apple Pancakes 4.7/5 (20 Votes)
- Slow Cooker Pumpkin Coconut... 4.8/5 (17 Votes)
- Olive Bread Stuffing with Fennel 4.6/5 (25 Votes)
- Feta-Scallion Couscous Cakes With... 4.9/5 (8 Votes)
- Skillet Penne with Sausage and... 4.2/5 (61 Votes)
- Shrimp Scampi with Angel Hair Pasta 4.6/5 (24 Votes)
- Five-Cheese Spinach & Artichoke Dip 4.5/5 (22 Votes)
Review this recipe