Ingredients

The following ingredients have 4 Servings
  • 8 oz angel hair pasta
  • 1 tablespoon extra virgin olive oil
  • 3-4 large chicken breasts (cut into 2” pieces)
  • 1/3 cup 100% whole wheat flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup chicken broth
  • 1 tsp. lemon zest
  • 1 (15 oz.) can quartered artichoke hearts (drained)
  • 2-3 tablespoon capers
  • 1 (2.25 oz.) can sliced black olives
  • ¼ tsp. red chili pepper flakes
  • ¼ cup sun-dried tomatoes (chopped)
  • juice of ½ a lemon

Instruction

  • Heat oil in a large skillet over medium-high heat. Combine flour, salt & pepper in a shallow dish. Then, dredge chicken pieces, shaking off excess flour. Add chicken to the hot skillet and sauté, flipping once, until golden brown and nearly cooked all the way through. Remove to a plate and set aside.
  • Add chicken broth and lemon zest to the same skillet and cook for 2-3 minutes, or until the chicken broth has reduced a bit. Add artichoke hearts, capers, black olives, chili pepper flakes, sun-dried tomatoes and lemon juice, then nestle chicken pieces back in.
  • Continue to cook over medium-high heat until the sauce has thickened and the chicken is cooked all the way through, about 5-7 minutes. Meanwhile cook pasta in salted boiling water until al dente. Drain and return to hot pot.
  • Combine artichoke mixture with pasta, toss and serve.