Chicken with Artichokes and Angel Hair Pasta

Circle B Kitchen

Adapted from Everyday Food

Serves 4

I have made several changes from the original recipe (which you can find here). I’ve noted those changes below. I used my Tuscan Herb Salt to season the chicken, which added tons of flavor to this dish. If you don’t have any, just sprinkle the chicken with salt and pepper along with a little dried thyme, oregano, and/or rosemary.


Coarse salt and ground pepper (I used Tuscan Herb Salt)

1/3 cup all-purpose flour

4 boneless, skinless chicken breasts

4 tablespoons olive oil

1 1/2 cups reduced-sodium chicken broth

1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered (or 14 oz of frozen artichoke hearts, thawed and quartered)

2 tablespoons rinsed and drained capers

3 tablespoons butter and1 tablespoon of fresh lemon juice OR 3 tablespoons of goat cheese

10-12 ounces angel-hair pasta

1/2 cup parsley leaves (I used ¼ cup of fresh oregano and 1/4 cup parsley) chopped

Set a large pot of salted water to boil.

Pound the chicken breasts between two pieces of plastic wrap until fairly flat and uniform in thickness. Season both sides with the Tuscan Herb Salt (see above).

Place flour in a shallow dish and dredge the chicken pieces, shaking off excess. In a large skillet, heat the oil over medium-high heat and cook chicken until light golden and crisp, about 3-4 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 stir to combine, and bring just to a simmer. Remove skillet from heat. Swirl in butter and lemon juice or the goat cheese, and cover to keep warm.

Add pasta to boiling water. Cook until al dente, about 2 or 3 minutes; drain. Serve chicken and sauce over pasta, topped with parsley or fresh oregano.