Quickie Dinner for Two: Chicken with Artichoke Angel-hair Pasta

This is a really easy weeknight meal to put together. It is straight-forward and budget-friendly. Enjoy!

  • 4 chicken cutlets
  • Flour for dredging
  • Italian seasoning
  • S/P
  • Olive oil
  • Angel-hair pasta
  • 1 tbsp. butter
  • 1 can artichoke hearts, quartered and drained
  • 1 can reduced-sodium chicken broth
  • 2 tbsp. capers
  • 2 tbsp. dry white wine
  1. Set a large pot of salted water (with a dash of olive oil) to boil. Start pasta when ready.
  2. In a shallow dish, mix flour w/dried Italian seasoning and S/P.
  3. Dredge chicken cutlets in flour and fry on medium heat in a skillet with olive oil. About 2-3 minutes per side.
  4. Remove chicken to a plate, keep warm. Leave any drippings in the skillet.
  5. Add broth, artichoke hearts, capers, and wine to skillet. Use a spatula to scrap browning from pan. Add 1 tbsp. of butter and simmer on medium until sauce is reduced by about half.
  6. Taste and season with S/P accordingly.
  7. Cook your pasta until al dente – watch angel-hair because it cooks quickly. Drain and retain a tbsp of pasta water. Toss your pasta with the water and a dash of olive oil and course salt.
  8. Serve the sauce over chicken and angel-hair pasta.

Perfect with a dry white wine.

Serves: 2

Time: ~35 minutes total

Recipe Source: Adapted from a March 2009 Food Everyday Recipe.