Tuesday, November 24, 2009

Chicken with Artichokes and Spaghetti

I am always on the lookout for a quick, tasty and easy dinner to make on weeknights. This fit the bill. The ingredients are pantry staples, which is nice. From start to finish, it took about 25 minutes to make, which I think is fantastic. Ray and I both liked it, so it will go to the keeper pile.

Chicken with Artichokes and Spaghetti
Adapted from Everyday Food

Kosher Salt and Ground Pepper
1/4 cup all-purpose flour
1 1/2 pounds chicken breasts, pounded thin and cut into large chunks
2 tablespoons olive oil
1 cup chicken broth
1 can (14 ounces) artichoke hearts, packed in water, rinsed, drained and quartered.
2 tablespoons capers, rinsed and drained
8 ounces spaghetti

Place a large pot of salted water to boil.

Put flour, salt and pepper in a ziploc bag. Add chicken. Shake. My boys love to help at this step. Meanwhile, in a large skillet,  heat 1 tablespoon oil over medium-high. Shake excess flour off chicken. Cook chicken in batches, adding remaining oil as needed, until golden; 1 to 3 minutes per side; transfer to dish.

Add pasta to boiling water. Cook until al dente; drain.

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.

Serve chicken and sauce over pasta.

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