Best 5 Chicken With Artichokes And Angel Hair Recipes

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Welcome to a culinary journey where succulent chicken, tender artichoke hearts, and delicate angel hair pasta intertwine to create a symphony of flavors. This delectable dish, a harmonious blend of Mediterranean and Italian influences, offers a delightful balance of textures and a burst of vibrant flavors. Imagine juicy chicken breasts, infused with a savory marinade of garlic, herbs, and lemon, grilled to perfection. Alongside, tender artichoke hearts, their subtle bitterness perfectly complementing the richness of the chicken. To complete this culinary masterpiece, angel hair pasta, cooked al dente, provides a light and airy contrast to the robust flavors of the chicken and artichokes.

This recipe collection takes you on a culinary adventure, offering variations to suit diverse tastes and preferences. From a classic preparation featuring a simple yet flavorful sauce to an elegant presentation adorned with sun-dried tomatoes, capers, and a touch of white wine, each recipe promises a unique taste experience. Whether you seek a quick and easy weeknight meal or a sophisticated dish to impress guests, these recipes deliver both convenience and culinary excellence. Join us on this culinary journey and discover the magic of chicken with artichokes and angel hair pasta.

Here are our top 5 tried and tested recipes!

CHICKEN WITH ARTICHOKES AND ANGEL HAIR PASTA



Chicken With Artichokes and Angel Hair Pasta image

Make and share this Chicken With Artichokes and Angel Hair Pasta recipe from Food.com.

Provided by lecole54

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

coarse salt, to taste
ground pepper, to taste
1/4 cup all-purpose flour
8 chicken cutlets, thick, about 1-1/2 pounds
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 (14 ounce) can artichoke hearts, packed in water, rinsed, drained, and quartered
2 tablespoons capers, rinsed and drained
2 tablespoons butter
8 ounces angel hair pasta
1/2 cup fresh parsley leaves, chopped

Steps:

  • Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side; transfer to a dish.
  • Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, parsley, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.
  • Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with pasta.

ANGEL HAIR CHICKEN AND ARTICHOKES



Angel Hair Chicken and Artichokes image

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.

Provided by jallsop

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

  • Cook the cubed chicken in the oil and garlic until no longer pink.
  • Add chicken broth and wine.
  • Add the following ingredients in the order listed; red onion, yellow bell pepper strips, artichoke Hearts (include the marinade), and capers.
  • Cook until tender.
  • Add grape tomatoes, black olives, and spinach.
  • Stir gently; cooking until the spinach wilts.
  • If more liquid is necessary, add more broth or wine, or both.
  • Serve over cooked angel hair pasta.
  • Sprinkle with Parmesan or Romano cheese (optional).

Nutrition Facts : Calories 587.4, Fat 13, SaturatedFat 2.4, Cholesterol 23.2, Sodium 285.1, Carbohydrate 91.4, Fiber 9.6, Sugar 4.7, Protein 24.2

CHICKEN WITH ARTICHOKES AND ANGEL HAIR



Chicken with Artichokes and Angel Hair image

Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves

Steps:

  • Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 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 swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
  • Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Nutrition Facts : Calories 573 g, Fat 16 g, Fiber 4 g, Protein 54 g

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

CHICKEN PICCATA WITH ARTICHOKE HEARTS



Chicken Piccata with Artichoke Hearts image

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Provided by JAMMINMARTIN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15

¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
½ cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
¼ cup capers, with liquid
2 tablespoons butter

Steps:

  • Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
  • Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g

Tips:

  • For the best flavor, use high-quality chicken broth or stock. If you don't have any on hand, you can use water, but the flavor will be less rich.
  • To save time, you can use pre-cooked chicken. Just shred it and add it to the sauce.
  • If you don't have any artichoke hearts, you can use canned or frozen artichoke hearts. Just be sure to drain and rinse them before using.
  • If you don't have any angel hair pasta, you can use any other type of pasta that you like. Just be sure to cook it according to the package directions.
  • This dish is best served immediately after it is made. However, you can store it in the refrigerator for up to 3 days.

Conclusion:

This chicken with artichokes and angel hair pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The artichokes add a unique flavor and texture to the dish, and the angel hair pasta makes it light and flavorful. This dish is sure to please everyone at your table.

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