Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon

Name: Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon
Prep time: 10 min
Yield: 6 serving
Ingredients: 2 tsp olive oil; 2 boneless skinless chicken breasts; Sea Salt and Freshly Cracked Pepper; garlic powder; 8 oz angel hair pasta; 1 ½ cups of frozen artichoke hearts; 1 cup of grape tomatoes; 2 tbsp capers; Dash of crushed red pepper flakes; 4 cloves of minced garlic; 1 cup of chicken broth; Juice of 1 lemon; 4 tbsp fresh parsley; feta cheese

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Prep Time
10 mins
Servings
6
Course
Main Course
Cuisine
Greek

Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

2 tsp olive oil
2 boneless skinless chicken breasts cut into bite sized chunks
Sea Salt and Freshly Cracked Pepper to taste
garlic powder to taste
8 oz angel hair pasta cooked per instructions
1 ½ cups of frozen artichoke hearts thawed
1 cup of grape tomatoes halved
2 tbsp capers
Dash of crushed red pepper flakes
4 cloves of minced garlic
1 cup of chicken broth
Juice of 1 lemon or 2 for a more lemony flavor
4 tbsp fresh parsley chopped
feta cheese to taste

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Instructions

Heat the olive oil in a large skillet over medium heat. Season the chopped chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the skillet and cook, stirring occasionally, for 5-6 minutes.
Prepare the pasta in salted water per instructions. Angel hair usually takes 3-5 minutes to cook. Drain once it has finished cooking, reserving 1/4 cup pasta cookiung water.
Remove the cooked chicken from the skillet and place it into a bowl. Add a drizzle more olive oil to the skillet then add the artichoke hearts, grape tomatoes, capers, and a dash of crushed red pepper flakes. Cook, stirring occasionally for 2 minutes. Add the minced garlic, and cook, stirring constantly for 1 minute.
Add the chicken broth and lemon juice to the skillet then season with sea salt and freshly cracked pepper, to taste. Cook for 2 minutes then add the cooked and drained angel hair pasta to the pan along some reserved water if needed and with most of the parsley. Toss until evenly coated with the sauce.
Pour into a serving bowl then top with feta cheese and the remaining chopped parsley. Serve immediately. Enjoy.