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

Set a large pot of salted water (with a dash of olive oil) to boil. Start pasta when ready.

In a shallow dish, mix flour w/dried Italian seasoning and S/P.

Dredge chicken cutlets in flour and fry on medium heat in a skillet with olive oil. About 2-3 minutes per side.

Remove chicken to a plate, keep warm. Leave any drippings in the skillet.

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.

Taste and season with S/P accordingly.

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.

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.