Skip Nav
Disney
Try Snow White's Poison Candy Apples . . . If You Dare
Celebrity Chefs
12 Recipes You Can Make From Alton Brown's Latest Cookbook
Food News
6 Things You Never Knew About McDonald's, Straight From an Employee

Chicken, Artichokes, and Angel Hair Recipe

Fast and Easy Dinner: Chicken With Artichokes and Angel Hair

I love artichokes in pasta, and this light and well-balanced recipe makes an impressive dinner without much effort or time.

Sometimes the simplest pasta dishes done right can surpass the complicated ones, and this is one such case. Crispy chicken cutlets lightly battered and seasoned pair perfectly with the tangy caper and artichoke pasta. And when season and time permits, you can always use fresh artichoke hearts.

Photo: Anna Monette Roberts
Chicken With Artichokes and Angel Hair

Chicken With Artichokes and Angel Hair

Chicken, Artichokes, and Angel Hair Pasta

Ingredients

  1. 1 cup chicken broth
  2. 1/4 cup all-purpose flour
  3. Salt and ground pepper
  4. 8 (about 1 1/2 pounds total) thin chicken cutlets
  5. 2 tablespoons olive oil
  6. 8 ounces angel hair pasta
  7. 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
  8. 2 tablespoons capers, drained
  9. 2 tablespoons butter
  10. 1/2 bunch parsley leaves

Directions

  1. Set a large pot of salted water to boil. Meanwhile, add chicken broth to a small saucepan, and bring to a boil; cook until reduced by half.
  2. Place flour in a shallow dish, and season with salt and pepper. Dredge chicken cutlets, shaking off excess flour. In a large skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken in batches, adding remaining oil as needed, until lightly golden, 1 to 3 minutes per side; transfer to a paper-towel-lined dish.
  3. Add pasta to salted boiling water. Cook until al dente; drain.
  4. Meanwhile, add artichokes and capers to reduced chicken broth, and cook until it's heated through. Turn off heat, and gently swirl in butter. Cover, and keep heated. Just before serving, stir parsley into sauce.
  5. Stir sauce into drained pasta, and divide it between 4 plates. Top with chicken cutlets and serve immediately.

Serves 4.

Around The Web
Join The Conversation
Pioneer Woman's Chicken Mozzarella Pasta
How Chefs Make Chicken Breasts
White Chocolate Truffles
How to Cook and Eat the Whole Artichoke
Roasted Chickpeas With Cumin and Za'atar
Healthy Artichoke Recipes 2011-04-05 03:07:33
Pasta Recipes With Fresh Tomatoes
How to Stop an Avocado From Browning
Oprah's Unfried Chicken Recipe
Quick and Filling Breakfast Recipes
From Our Partners
Latest Food
All the Latest From Ryan Reynolds