Chicken With Artichokes And Angel Hair Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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, 1-3 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, 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.
• 3 add pasta to boiling water. cook until al dente; drain. serve chicken and sauce over pasta, topped with pasta.