Sunday, February 2, 2014
Italian Chicken with Artichokes and Angel Hair Pasta
9:04 PM | 
Posted by
Cara Mia
 |
| Italian Chicken with Artichokes and Angel Hair Pasta |
25 min
Serves 2*
Ingredients
- 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
Directions
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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