Chicken With Artichokes and Angel Hair Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From *Everyday Cooking*. Fast, easy, and delicious! Ingredients:
coarse salt, to taste |
ground pepper, to taste |
1/4 cup all-purpose flour |
8 chicken cutlets, thick, about 1-1/2 pounds |
2 tablespoons olive oil |
1 cup reduced-sodium chicken broth |
1 (14 ounce) can artichoke hearts, packed in water, rinsed, drained, and quartered |
2 tablespoons capers, rinsed and drained |
2 tablespoons butter |
8 ounces angel hair pasta |
1/2 cup fresh parsley leaves, chopped |
Directions:
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, 1-3 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, parsley, 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 pasta.
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