CHICKEN WITH ARTICHOKES AND ANGEL HAIR PASTA
Make and share this Chicken With Artichokes and Angel Hair Pasta recipe from Food.com.
Provided by lecole54
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with pasta.
MEDITERRANEAN PASTA IN MINUTES
Steps:
- Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
- Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
CHICKEN WITH ARTICHOKES AND ANGEL HAIR
Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 573 g, Fat 16 g, Fiber 4 g, Protein 54 g
ANGEL HAIR PASTA WITH CHICKEN
If you want to put something on the table that'll give you time to spare on busy nights, give this delicious angel hair pasta with chicken a try. From start to finish, you're only 20 minutes away from a vibrantly colored meal! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil for 4-5 minutes or until no longer pink; drain. Remove and keep warm., In the same skillet over medium heat, cook carrots in remaining oil for 3 minutes, stirring occasionally. Add broccoli and garlic; cook 2 minutes longer. Stir in the chicken, broth, cheese, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until vegetables are tender., Drain pasta; serve with chicken mixture. Sprinkle with additional cheese.
Nutrition Facts : Calories 462 calories, Fat 13g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 889mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein.
ANGEL CHICKEN PASTA
A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.
Provided by Marian Collins
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
- Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Nutrition Facts : Calories 528.4 calories, Carbohydrate 48.3 g, Cholesterol 107.2 mg, Fat 18.5 g, Fiber 3.1 g, Protein 37.5 g, SaturatedFat 9.6 g, Sodium 1264.9 mg, Sugar 4.3 g
CHICKEN PICCATA WITH ANGEL HAIR PASTA
This classic piccata sauce is also a traditional accompaniment to veal medallions.
Provided by Reeni
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
- Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
- Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
- Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.
Nutrition Facts : Calories 543.4 calories, Carbohydrate 42.7 g, Cholesterol 95.1 mg, Fat 22.7 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 9 g, Sodium 385.4 mg, Sugar 2 g
ANGEL HAIR W/CHICKEN AND ARTICHOKE HEARTS
This dish is a delightful change of pace from the typical pasta dish. I got this recipe at a Taste of Home Cooking School that I attended. It is so good that I make it every two-three weeks.
Provided by Three-olive Martini
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring salted water to a boil for angel hair pasta. Heat 1 tbsp olive oil in large sauté pan over medium heat, add prosciutto and sauté until lightly brown. Add remaining olive oil, 1 tbsp butter, garlic, capers, artichoke hearts and cook until garlic is fragrant, about 3 minutes.
- Scrape up any browned bits on pan bottom and add chardonnay to deglaze. Add lemon rounds and simmer over medium heat until liquid is reduced by half. Add remaining butter, stirring over low heat until incorporated. Remove lemon rinds.
- Place cooked chicken in the sauce to warm through, adding salt and pepper to taste. Meanwhile cook angel hair pasta according to package instructions and drain. Pour chicken and sauce over pasta and sprinkle with parmesan cheese and parsley.
- Serve immediately with additional parmesan cheese on the side.
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ITALIAN CHICKEN PASTA WITH ARTICHOKES - THE LEMON BOWL®
From thelemonbowl.com
4.6/5 (37)Total Time 20 minsCategory EntreeCalories 555 per serving
- Cook whole wheat pasta according to package instructions, reserving 1 cup of the starchy cooking liquid for later.
- Sprinkle chicken cubes with salt and pepper and add to the hot pan. Saute chicken until browned, about 5-7 minutes, then remove from pan using a slotted spoon; set aside.
- Add the white wine to the hot pan to deglaze, using a wooden spoon to scrape up all the browned bits. Add the garlic to the pan and heat until fragrant, about 30 seconds, before stirring in the artichoke hearts, sun-dried tomatoes and reserved chicken cubes.
ANGEL HAIR PASTA WITH CHICKEN, ARTICHOKE HEARTS, …
From fortheloveofcooking.net
Reviews 19Servings 6Cuisine GreekCategory Main
- Heat the olive oil in a large skillet over medium heat. Season the chopped chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the skillet and cook, stirring occasionally, for 5-6 minutes.
- Prepare the pasta in salted water per instructions. Angel hair usually takes 3-5 minutes to cook. Drain once it has finished cooking.
- Remove the cooked chicken from the skillet and place into a bowl. Add a drizzle more of olive oil to the skillet then add the artichoke hearts, grape tomatoes, capers, and a dash of crushed red pepper flakes. Cook , stirring occasionally for 2 minutes. Add the minced garlic, and cook, stirring constantly for 1 minute. Add the chicken broth and lemon juice to the skillet then season with sea salt and freshly cracked pepper, to taste. Cook for 2 minutes then add the cooked and drained angel hair pasta to the pan along with most of the parsley. Toss until evenly coated with the sauce. Pour into a serving bowl then top with feta cheese and the remaining chopped parsley. Serve immediately. Enjoy.
CHICKEN ARTICHOKE PASTA WITH CAPERS - A WELL SEASONED …
From seasonedkitchen.com
5/5 (1)Total Time 30 minsCategory PastaCalories 258 per serving
- Place flour in a shallow dish and whisk in oregano, paprika and parsley; season liberally with salt and pepper. Dredge chicken in flour mixture, coating both sides and shaking off excess.
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add garlic and cook just until garlic begins to turn a light brown. Using a slotted spoon, remove garlic from oil and set aside.
- Increase heat to medium-high, add chicken to oil in pan and cook 6 to 8 minutes, or until golden brown on both sides, adding additional olive oil if needed. Remove chicken from pan, place on plate and keep warm (don’t clean out the pan).
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