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

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