Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon
Course Main
Cuisine Greek
Prep Time 10 minutesminutes
Servings 6
Equipment
Large skillet
Large pot
Ingredients
2tspolive oil
2boneless skinless chicken breastscut into bite sized chunks
Sea salt and freshly cracked pepperto taste
Garlic powderto taste
8ozangel hair pastacooked per instructions
1 ½cupsof frozen artichoke heartsthawed
1cupof grape tomatoeshalved
2tbspcapers
Dash of crushed red pepper flakes
4clovesof minced garlic
1cupof chicken broth
Juice of 1 lemonor 2 for a more lemony flavor
4tbspfresh parsleychopped
Feta cheeseto taste
Instructions
Heat the olive oil in a large skillet over medium heat. Season the chopped chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the skillet and cook, stirring occasionally, for 5-6 minutes.
Prepare the pasta in salted water per instructions. Angel hair usually takes 3-5 minutes to cook. Drain once it has finished cooking, reserving 1/4 cup pasta cookiung water.
Remove the cooked chicken from the skillet and place it into a bowl. Add a drizzle more olive oil to the skillet then add the artichoke hearts, grape tomatoes, capers, and a dash of crushed red pepper flakes. Cook, stirring occasionally for 2 minutes. Add the minced garlic, and cook, stirring constantly for 1 minute.
Add the chicken broth and lemon juice to the skillet then season with sea salt and freshly cracked pepper, to taste. Cook for 2 minutes then add the cooked and drained angel hair pasta to the pan along some reserved water if needed and with most of the parsley. Toss until evenly coated with the sauce.
Pour into a serving bowl then top with feta cheese and the remaining chopped parsley. Serve immediately. Enjoy.