Tag: artichoke hearts

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

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

by Pam on March 11, 2013

I wanted to make a light and simple pasta dish that used up ingredients I had on hand. I found angel hair pasta, grape tomatoes, chicken broth garlic, and lemon in the pantry and some chicken breasts, artichoke hearts, capers, and feta cheese in the refrigerator. Together, I thought they would make a tasty dish… I was right.  I loved how light and healthy this pasta tasted and how simple and quick it was to make. My husband and I both really loved it and my daughter said it was good but my son wasn’t a fan. Oh well, you can’t win them all.

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.

Remove the cooked chicken from the skillet and place into a bowl. Add a drizzle more of 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 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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Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon




Yield: 6

Prep Time: 10 min.

Cook Time: 10-15 min.



Ingredients:

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 1/2 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

Directions:

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.

Remove the cooked chicken from the skillet and place into a bowl. Add a drizzle more of 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 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.



Recipe and photos by For the Love of Cooking

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Hot and Cheesy Crab and Artichoke Dip

Hot and cheesy imitation crab and artichoke dip, serve this with baked chips and you have the perfect appetizer for a party.

My husband was craving an imitation crab meat salad and we made the mistake of going food shopping hungry… at a wholesale store no less, so we came home with 3 lbs of imitation crab meat!

What to do with all that imitation crab? I decided to make a hot dip with it using ingredients I had on hand.

I can see using a good light Swiss, such as Jarlsburg or a light mozzarella instead of cheddar, but all I had was cheddar and I thought it was fine.

This is large enough to feed a crowd. If you don’t want as much, you can certainly make half or freeze half for later. Make this a day ahead, then pop it in the oven before you are ready to serve. Let me remind you, this is a dip, so the serving size is 1/4 cup which I think is pretty average knowing people will pick on other stuff. Only 2 points plus per serving, I had to double check and see if I was wrong!

I tried this with pretzel thins, baked lentil chips (pictured here), baked corn chips.. it was great with all. Use what you like, and if you prefer to use real lump crab, go for it! You can even sprinkle some panko on top before baking… I would have but didn’t have any.

Hot and Cheesy Crab and Artichoke Dip
gordon-ramsay-recipe.com
Servings: 16 • Size: 1/4 cup dip • Old Pts: 2 pts • WW Points+: 2 pts
Calories: 78 • Fat: 4 g • Carb: 4 g • Fiber: 0 g • Protein: 6 g • Sugar: 0 g
Sodium: 427 mg 

Ingredients:

  • 14 oz can artichoke hearts packed in water, drained (8.5 oz dry wt)
  • 1 lb crab meat, imitation or lump
  • 2 tbsp chives
  • 6 tbsp reduced fat sour cream (or Greek yogurt)
  • 6 tbsp light mayonnaise (Hellman’s)
  • 1/3 cup parmesan cheese
  • 3/4 cups shredded reduced fat sharp cheddar cheese
  • 1 – 2 tsp tabasco sauce
  • 1 tsp lemon juice

Directions:

Preheat the oven to 400°.

Drain the artichoke hearts and chop fine. Chop the crab meat fine. Add them to a medium bowl and add remaining ingredients. Mix well using a rubber spatula, then transfer into a shallow baking dish.

Bake until the cheese is melted and the top becomes golden, about 30 minutes. Serve hot with baked chips.

Makes 4 cups.

Crab and Artichoke Dip

Crab and Artichoke Dip

by Pam on November 7, 2012

We had friends over to watch the election coverage and we had a smorgasbord of  appetizers to munch on through the night.  I made this crab and artichoke dip and served it with crostini. It took only a few minutes to make and tasted fantastic.  This dip had a great combination of flavors and textures – cheesy, creamy, salty, and delicious.

Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, parsley, and minced garlic together in a bowl.  Season with sea salt and freshly cracked pepper, to taste.  Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top.  Serve with crostini, crackers, or tortilla chips.  Enjoy.

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Crab and Artichoke Dip




Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

1 8 oz can of lump crab meat
1 cup of chopped artichoke hearts (canned or frozen)
1/2 cup of cheddar cheese
1/2 cup of Parmesan cheese
1/2 cup of sour cream
1/2 cup of mayonnaise
Juice of 1 lemon
1 tbsp of fresh parsley, chopped
1 clove of minced garlic
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, and minced garlic together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top. Serve with crostini, crackers, or tortilla chips. Enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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