Wednesday, September 4, 2013

Okie Dokie Artichokie

As you've probably noticed, the boy went pretty all out cooking over the summer. While I'm a huge fan of this, and would be fine it it always happened, I figured it was time for me to pitch in a little. So I went searching through my pins and decided on a chicken and artichoke pasta which happened to be from Martha Stewart. While the basic recipe is still hers, my version, with a few small changes is below.

Chicken and Artichoke Pasta
Chicken with Artichokes
8 oz angel hair pasta
Salt & pepper, to taste
Tony Chachere's, to taste
1/4 cup flour
8 thin chicken cutlets
2 tablespoons olive oil
1 cup chicken broth
1 can quartered artichoke hearts, drained
2 tablespoons drained capers
2 tablespoons butter
Parsley, minced, for garnish

1. Cook pasta according to package directions. Meanwhile, mix flour, salt, pepper, and Tony's in a shallow bowl.
(This is before mixing, but this way you can get an idea of how much Tony's I used. Although it probably could have used a dash or two more.)
2. Dredge cutlets. Add to pan of hot olive oil. Cook until cooked through and light golden brown on each side. Remove from pan and set aside.
3. De-glaze pan with chicken broth. Cook until reduced by half.
(Although if I made this again, I would probably de-glaze it with a splash or two of white wine first, then add the chicken broth.)
4. Add artichoke hearts, capers, and chicken with and juices. Bring to boil. Remove from heat and mix in butter. Keep covered until pasta is ready. (The boys complained that the artichokes could have been a little more "cooked." You could add the artichokes first if you wanted, and later add the rest. But I thought it wasn't an issue.)
5. Add cooked pasta to sauce. Top with parsley to garnish.
Chicken with Artichokes
I almost feel silly posting such a simple recipe, but isn't that the type you're looking for most nights. Plus depending on how well stocked your pantry is, this could likely be a dinner option that doesn't require a shopping trip.

How stocked is your pantry? Which is this ingredients would you be missing if you wanted to make this tonight? I think in general, we're about average-ly stocked. The ones we'd be missing currently are artichokes, chicken broth, and parsley, but all of those would be easy to track done.

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