Best 4 Angel Hair Wchicken And Artichoke Hearts Recipes

Are you in a culinary quandary, seeking a dish that is both delectable and effortless to prepare? Look no further than the mesmerizing blend of angel hair pasta, succulent chicken, and tender artichoke hearts. This tantalizing trio forms the foundation of a dish that is sure to tantalize your taste buds and leave you craving more. With a symphony of flavors and textures, this culinary delight is perfect for a quick weeknight meal or an elegant dinner party. So, gather your ingredients, unleash your inner chef, and embark on a culinary journey that will transport you to gastronomic bliss.

Check out the recipes below so you can choose the best recipe for yourself!

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 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.

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.

LEMONY CHICKEN WITH ARTICHOKE HEARTS

Lemony Chicken with Artichoke Hearts image

A delicious chicken dish. It's great served over a bed of angel hair pasta.

Provided by Merry A Kelly

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter
⅓ cup all-purpose flour
¼ teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
¼ cup vermouth
½ teaspoon minced garlic
1 bay leaf
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
¼ cup water

Steps:

Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
Don't overcrowd the pan. When cooking the chicken and vegetables, make sure to give them enough space so that they can cook evenly.
Cook the chicken until it is cooked through. This is important to ensure that the chicken is safe to eat.
Don't overcook the vegetables. Overcooked vegetables will be mushy and lose their flavor.
Add the artichoke hearts and sun-dried tomatoes at the end of cooking. This will help to preserve their flavor and texture.
Season the dish to taste. Add salt, pepper, and other seasonings to taste before serving.

Conclusion:

Angel hair pasta with chicken and artichoke hearts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful artichoke hearts, and sun-dried tomatoes is sure to please everyone at the table. This dish is also a great way to use up leftover chicken. Simply shred or dice the chicken and add it to the pasta.