Angel Hair Chicken And Artichokes Food

CHICKEN WITH ARTICHOKES AND ANGEL HAIR

Steps:

• Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
• Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
• Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

ANGEL HAIR W/CHICKEN AND ARTICHOKE HEARTS

Steps:

• Bring salted water to a boil for angel hair pasta. Heat 1 tbsp olive oil in large sauté pan over medium heat, add prosciutto and sauté until lightly brown. Add remaining olive oil, 1 tbsp butter, garlic, capers, artichoke hearts and cook until garlic is fragrant, about 3 minutes.
• Scrape up any browned bits on pan bottom and add chardonnay to deglaze. Add lemon rounds and simmer over medium heat until liquid is reduced by half. Add remaining butter, stirring over low heat until incorporated. Remove lemon rinds.
• Place cooked chicken in the sauce to warm through, adding salt and pepper to taste. Meanwhile cook angel hair pasta according to package instructions and drain. Pour chicken and sauce over pasta and sprinkle with parmesan cheese and parsley.
• Serve immediately with additional parmesan cheese on the side.

CHICKEN WITH ARTICHOKES AND ANGEL HAIR PASTA

Steps:

• Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side; transfer to a dish.
• Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, parsley, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.
• Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with pasta.

MEDITERRANEAN PASTA IN MINUTES

Steps:

• Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
• Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

ANGEL HAIR PASTA WITH ARTICHOKES AND MUSTARD SAUCE

Steps:

• Cook pasta as directed on package.
• Drain artichokes, reserving marinade.
• Chop artichokes and set aside.
• Heat oil in skillet; add peppers and garlic.
• Cook until peppers are crisp-tender.
• Add artichokes, the reserved artichoke marinade and the mustard; stir until well blended.
• Drain pasta and place in a large bowl.
• Add artichoke mixture and toss to coat.
• Sprinkle with grated parmesan cheese.

ANGEL HAIR PASTA WITH CHICKEN AND GARLIC

Steps:

• Cook the past according to package directions. Drain. (I cook the pasta with salt).
• In a large saucepan, under low heat, mix olive oil and chopped garlic, stirring constantly until garlic start browning.
• Turn off the heat, add angle hair, toss. Add salt, if necessary, and black pepper to taste.
• Serve with grilled chicken strips and lots of grated mozzarella and parmesan cheese on top.
• Notes:.
• Use extra virgin olive oil.
• When heating the olive oil with garlic be very careful so you don't burn the garlic.

ANGEL HAIR CHICKEN AND ARTICHOKES

Steps:

• Cook the cubed chicken in the oil and garlic until no longer pink.
• Add chicken broth and wine.
• Add the following ingredients in the order listed; red onion, yellow bell pepper strips, artichoke Hearts (include the marinade), and capers.
• Cook until tender.
• Add grape tomatoes, black olives, and spinach.
• Stir gently; cooking until the spinach wilts.
• If more liquid is necessary, add more broth or wine, or both.
• Serve over cooked angel hair pasta.
• Sprinkle with Parmesan or Romano cheese (optional).

ANGEL HAIR, CHICKEN AND ASPARAGUS

Steps:

• Prepare angel hair according to package directions; drain.
• Heat oil in large skillet over medium-high heat.
• Add asparagus; cook and stir 10 minutes or just until tender.
• Add Barilla sauce and chicken; cook until heated through.
• Add chicken mixture to cooked angel hair in large bowl and toss well.
• Garnish with chopped parsley, if desired.
• Serve immediately.
• Notes: Place chicken slices over pasta and pour sauce mixture over all.