Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon
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Unrated
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Prep Time
10 mins
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Servings
6
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Course
Main Course
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Cuisine
Greek
Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 tsp olive oil
- 2 chicken breast cut into bite sized chunks, boneless skinless
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- garlic powder to taste
- 8 oz angel hair pasta cooked per instructions
- 1 ½ cups artichoke hearts thawed, frozen
- 1 cup grape tomatoes halved
- 2 tbsp capers
- crushed red pepper flakes dash
- 4 cloves garlic minced
- 1 cup chicken broth
- lemon or 2 for a more lemony flavor, juice of 1
- 4 tbsp parsley chopped, fresh
- feta cheese to taste
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.
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