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.
CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES
Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g
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.
CHICKEN WITH ARTICHOKES
The flavors of Provence come together in this simple chicken dish. Use artichokes packed in water and sun-dried tomatoes packed in oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
- In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Saute until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
- To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
- To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.
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
CHICKEN PICCATA WITH ARTICHOKE HEARTS
After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.
Provided by JAMMINMARTIN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
- Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
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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- Set a large pot of salted water to boil. Meanwhile, add chicken broth to a small saucepan, and bring to a boil; cook until reduced by half.
- Place flour in a shallow dish, and season with salt and pepper. Dredge chicken cutlets, shaking off excess flour. In a large skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken in batches, adding remaining oil as needed, until lightly golden, 1 to 3 minutes per side; transfer to a paper-towel-lined dish.
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