Yesterday's dinner was a recipe I haven't made in years. It's a pretty simple recipe packed with lots of savory flavor thanks to the artichokes and capers. I did not rinse the artichokes and capers, so the dish was extra savory. The normal recipe also calls for reduce-sodium broth, but I used regular. Check out the steps below to see how I cooked everything.
Ingredients:
- 1/4 Cup Flour
- Chicken Tender Slices
- Olive Oil
- Salt and Pepper
- 1 Cup Chicken Broth
- 1 Can Artichoke Hearts
- 2 Tbsp Capers
- 2 Tbsp Butter
- 8 oz. Angel Hair Pasta
Cooking Process:
Step 1. I dredged the raw chicken in a bowl of flour.
Step 2. I heated some olive oil in a skillet on medium heat. Then cooked both sides of the chicken after sprinkling on some salt/pepper.
Step 3. Once cooked, I moved the chicken to a separate plate and boiled chicken broth in the skillet.
Step 4. I sprinkled salt into 2 cups of water to boil for the pasta.
Step 5. I used a knife to cut the artichoke hearts in smaller pieces.
Step 6. I added artichokes and capers to the boiling chicken broth.
Step 7. I added the cooked chicken into the mixture. Then I stirred in 2 Tbsp of butter.
Step 8. I cooked half of the box of angel hair pasta according to directions.
Step 9. In a bowl, I topped the pasta with the chicken artichoke sauce from the skillet.
Thanks for reading! <3