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  • Chicken Artichoke and Caper Pasta

    1 vote
    Chicken Artichoke and Caper Pasta
    Prep time:
    Cook time:
    Servings: 4
    by Kyla
    46 recipes
    		 >

    Ingredients

    • 6 ounces uncooked angel hair pasta
    • 1 pound boneless skinless chicken breasts, cut into thin strips
    • 2 teaspoons olive oil, divided
    • 1/2 cup fresh broccoli florets
    • 1/2 cup sliced fresh mushrooms
    • 1/2 cup cherry tomatoes, halved
    • 2 garlic cloves, minced
    • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
    • 2 tablespoons capers
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 2 teaspoons all-purpose flour
    • 1/4 cup reduced-sodium chicken broth
    • 1/3 cup white wine
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon shredded Parmesan cheese

    Directions

    1. Cook pasta according to package directions.
    2. Meanwhile, in a large nonstick skillet coated with olive oil, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.
    3. In the same skillet, cook and stir broccoli in remaining oil for 2 minutes.
    4. Stir in the mushrooms, tomatoes and garlic and cook 2 minutes longer.
    5. Add the artichokes, capers, salt and oregano; heat through.
    6. Combine the flour with broth and wine until smooth and stir into the pan.
    7. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.
    8. Drain pasta and add to chicken mixture
    9. Toss to coat and sprinkle with cheese.

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