Tuesday, June 14, 2011

Chicken with Artichokes and Angel Hair Pasta

Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4
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  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour (try whole wheat for healthier version)
  • 8 thin chicken cutlets (about 1 1/2 pounds total) - I like to use breast meat
  • 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 (optional-if you don't like them)
  • 2 tablespoons butter (use less for a leaner meal)
  • 8 ounces angel-hair pasta
  • 1/2 cup parsley leaves


  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.
*** Still looking for nutritional values

*recipe from Everyday Living by Martha Stewart

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