Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon
Servings 4
Equipment
- Large skillet
- Large pot
Ingredients
- 2 tbsp olive oil divided
- 2 boneless skinless chicken breasts, cut into bite-sized chunks
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 8 oz angel hair pasta cooked per instructions, reserving ½ cup of cooking water
- 1½ cups of frozen artichoke hearts. thawed
- 1 cup of grape tomatoes halved
- 2 tbsp capers
- Dash of crushed red pepper flakes
- 4 cloves of garlic minced
- 1 cup of chicken broth
- Juice of 1 lemon or 2 for a more lemony flavor
- 4 tbsp fresh parsley chopped
- Feta cheese to taste
Instructions
- Heat 1 tablespoon of 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. Remove the cooked chicken from the skillet and place it into a bowl.
- Add remaining olive oil to the large 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. Reduce the heat and cook for a few minutes while the pasta cooks.
- Prepare the pasta in a large pot of well-salted water according to the package instructions, then drain, reserving ¼ cup of cooking water.
- Add the cooked and drained angel hair pasta to the large skillet, along with most of the parsley.
- Toss until evenly coated with the sauce, adding some reserved pasta cooking water if needed.
- Pour into a serving bowl, then top with feta cheese and the remaining chopped parsley.
- Serve immediately. Enjoy.