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Chicken With Artichokes and Angel Hair Pasta
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 30 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Italian
Cooking Method
- Sauté
Difficulty
- Easy
Dietary
- contains chicken)
- gluten (flour
- Contains chicken
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken With Artichokes and Angel Hair Pasta brings together coarse salt, to taste, ground pepper, to taste, 1/4 cup all-purpose flour in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
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.
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.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with pasta.
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