Best Angel Hair With Artichokes And Mustard Recipes

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

Ingredients

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

ANGEL HAIR PASTA WITH ARTICHOKES AND MUSTARD SAUCE

Angel Hair Pasta With Artichokes and Mustard Sauce image

I found this recipe on the Kraft foods website. It was to die for! I followed the recipe but I added extra artichoke hearts, an 8oz. container of mushrooms, 1 bunch of asparagus, chopped and a couple tablespoons of capers all tossed in with the red peppers to saute together in the oil. AWESOME!

Provided by Mom2Rose

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces angel hair pasta, uncooked
6 1/2 ounces artichoke hearts (marinated in oil and undrained)
1 -2 tablespoon olive oil
1 medium red pepper, cut into thin strips
1 garlic clove, minced
1/4 cup Dijon mustard
1/4 cup parmesan cheese, freshly grated

Steps:

Cook pasta as directed on package.
Drain artichokes, reserving marinade.
Chop artichokes and set aside.
Heat oil in skillet; add peppers and garlic.
Cook until peppers are crisp-tender.
Add artichokes, the reserved artichoke marinade and the mustard; stir until well blended.
Drain pasta and place in a large bowl.
Add artichoke mixture and toss to coat.
Sprinkle with grated parmesan cheese.

Nutrition Facts : Calories 313.4, Fat 6.9, SaturatedFat 1.8, Cholesterol 5.5, Sodium 304.6, Carbohydrate 51.2, Fiber 6.9, Sugar 3.4, Protein 12.2

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

Ingredients

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 W/CHICKEN AND ARTICHOKE HEARTS

Angel Hair W/Chicken and Artichoke Hearts image

This dish is a delightful change of pace from the typical pasta dish. I got this recipe at a Taste of Home Cooking School that I attended. It is so good that I make it every two-three weeks.

Provided by Three-olive Martini

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil, divided
4 ounces prosciutto, thinly sliced and coarsely chopped
6 tablespoons butter, divided (reserve 1 tbsp & cube the remainder)
1 tablespoon garlic, minced
2 tablespoons capers, rinsed and drained
6 1/2 ounces artichoke hearts
1 cup Chardonnay wine
1 lemon, sliced into 1/4-inch rounds. (remove seeds)
1 1/4 lbs chicken (cubed)
1/2 lb angel hair pasta
1/4 cup parmesan cheese, grated
1/2 bunch parsley, chopped
salt & pepper

Steps:

Bring salted water to a boil for angel hair pasta. Heat 1 tbsp olive oil in large sauté pan over medium heat, add prosciutto and sauté until lightly brown. Add remaining olive oil, 1 tbsp butter, garlic, capers, artichoke hearts and cook until garlic is fragrant, about 3 minutes.
Scrape up any browned bits on pan bottom and add chardonnay to deglaze. Add lemon rounds and simmer over medium heat until liquid is reduced by half. Add remaining butter, stirring over low heat until incorporated. Remove lemon rinds.
Place cooked chicken in the sauce to warm through, adding salt and pepper to taste. Meanwhile cook angel hair pasta according to package instructions and drain. Pour chicken and sauce over pasta and sprinkle with parmesan cheese and parsley.
Serve immediately with additional parmesan cheese on the side.