Angel Hair Chicken and Artichokes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was a hit & miss recipe in the beginning. After several adjustments, my family loves it. All the colorful veggies make this a pretty dish as well as flavorful. Instead of chicken, try using Shrimp. Careful; don't overcook the vegetables; they should have a slight bite to them. Ingredients:
1 large chicken breast, skinless, cubed |
1/8 cup olive oil (or mix butter and oil to make 1/8 cup) |
2 tablespoons fresh garlic, chopped |
1/8 cup chicken broth |
1/8 cup white wine |
1/2 cup red onion, cut in thin rings and quartered |
1 small yellow bell pepper, cut in strips |
1 (8 ounce) jar artichoke hearts, in marinade |
2 tablespoons capers |
1/4 cup grape tomatoes, cut in 1/2 |
1/4 cup black olives |
1 cup baby spinach leaves (fresh) |
1/8-1/4 cup dry white wine |
1 (14 1/2 ounce) box angel hair pasta |
parmesan cheese or romano cheese |
Directions:
1. Cook the cubed chicken in the oil and garlic until no longer pink.
2. Add chicken broth and wine.
3. Add the following ingredients in the order listed; red onion, yellow bell pepper strips, artichoke Hearts (include the marinade), and capers.
4. Cook until tender.
5. Add grape tomatoes, black olives, and spinach.
6. Stir gently; cooking until the spinach wilts.
7. If more liquid is necessary, add more broth or wine, or both.
8. Serve over cooked angel hair pasta.
9. Sprinkle with Parmesan or Romano cheese (optional).
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