LINGUINE WITH PARMESAN CHICKEN AND ARTICHOKES

Linguine with Parmesan Chicken and Artichokes image

Provided by Jamika Pessoa

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
8 ounces linguine
1/2 cup all-purpose flour
2 tablespoons finely grated Parmesan, plus more for garnish
1/2 teaspoon garlic powder
Freshly ground black pepper
8 thin chicken cutlets
2 to 3 tablespoons olive oil
1 1/2 cups chicken broth
2 cloves garlic, minced
One 14-ounce can artichoke hearts packed in water, drained and quartered
2 tablespoons drained capers
1 tomato, diced
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.