Chicken Cappellini with Artichokes and Capers

chicken cappellini and artichokes

chicken cappellini with artichokes and capersThis is very simple pasta dish combining the health benefits of artichokes, the piquant flavor of capers and the lean protein of chicken breasts!!
My husband Geoffrey’s favorite pasta dish and a family favorite. Artichokes are a fabulous antioxidant tonic, chicken is lean and high protein and pasta provides the essential carbohydrates that we all need for optimum health!

1 package of boneless, skinned chicken breasts

course ground salt and pepper to taste

1/4 cup flour

1/3 cup extra virgin olive oil

1&1/2 cup chicken broth

1 can artichoke quartered artichoke hearts(drained)

2 Tbls of capers ( do not rinse)

dash of crushed red peppers flakes

1 bunch flat leaf parsley, chopped

1 pkg Cappellini. angel hair pasta or thin Spaghetti

kosher salt

shaved parmesan

With a meat mallet, pound the chicken breasts until they become thin cutlets, set aside.

in a shallow dish mix flour with salt and pepper

add the chicken cutlets to the flour mixture, coat and shake off excess flour

Heat the olive oil in a large skillet at medium high heat

add the cutlets and brown on both sides, transfer cutlets

to a dish and set aside.

In the same pan at medium high heat add the chicken broth, artichoke hearts and capers, and crushed red pepper,add back the chicken cutlets with any juices that have accumulated.

Simmer the mixture for at least 10 minutes

until chicken is cooked through, add the parsley

in the meantime bring a pot of salted water to a boil;

add the cappellini or spaghetti and cook until al dente;

drain and reserve at least one cup of the cooking liquid.

Toss a little olive oil with the pasta and divide into shallow pasta dishes.

Add the cooking liquid to the chicken mixture  and stir.

Serve chicken cutlet and vegetable mixture on top of pasta , garnish with shaved parmesan if desired.

Just Delicious! Enjoy!

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