This is a print preview of "Chicken Artichoke and Caper Pasta" recipe.

Chicken Artichoke and Caper Pasta Recipe
by Kyla

Chicken Artichoke and Caper Pasta
Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4

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.