Monday, January 27, 2014

Italian Chicken with Artichokes and Angel Hair Pasta

Italian Chicken with Artichokes and Angel Hair Pasta

This delectable recipe is quick, easy and made with pantry staples.  It is perfect for a Valentine's Day dinner at home and can be easily increased for more people.

25 min
Serves 2*


  • Coarse salt and ground pepper to taste
  • 1/4 cup all-purpose flour or gluten free flour
  • 4 thin chicken cutlets (about 3/4 pounds total)
  • 2 tablespoons STAR Italian Cuisine Cooking Oil
  • 1 cup reduced-sodium chicken broth
  • 1 jar (14.75 ounces) Cara Mia Artichoke Hearts packed in water, rinsed, drained, and
  • quartered
  • 2 tablespoons rinsed and drained STAR Non Pareil Capers 
  • 2 tablespoons butter
  • 4 ounces angel-hair pasta
  • 1/2 cup parsley leaves for garnish
Start by setting a medium pot of salted water to boil for the pasta.

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, in the skillet, adding remaining oil as needed, until light golden, 1 to 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, 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 parsley.

*You can easily increase these quantities to accommodate more people.

Adapted from an Everyday Food recipe 


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