Angel Hair Pasta with Chicken & Artichokes
Source: Taste of Home
The flavors blend beautifully and presentation is attractive
Ingredients
- ½ lb. angel hair pasta (we use Hodgson’s Organic whole wheat)
- 3 Tbls. olive oil, divided
- 3 oz. pkg. prosciutto ham, thinly sliced & coarsely chopped
- 1 Tbls. butter
- 1 Tbls. garlic, minced
- 2 Tbls. capers, rinsed & drained
- 12 oz. jar marinated artichoke hearts, drained & stems removed
- 1 c. chardonnay wine
- 1 lemon, washed & sliced into 1/4–inch thick rounds (no seeds)
- 5 Tbls. butter, cubed
- 1-1/4 lbs. pre-cooked chicken, shredded (see note)
- salt & pepper to taste
- ¼ c. Parmesan cheese, grated (additional to serve on the side)
- ½ bunch fresh parsley, chopped (or to your liking)
Instructions
Bring salted water to a boil for angel hair pasta and hold until you are ready to add the pasta to the water.
Heat 1 tablespoon olive oil in large sauté pan over medium heat. Add prosciutto ham and cook until lightly brown. Add remaining olive oil (2 Tbls.), 1 tablespoon butter, garlic, capers and artichoke hearts; cook until garlic is fragrant, about 3 minutes.
Scrape up any browned bits on bottom of pan and add white wine to deglaze the pan. Add lemon slices and simmer sauce over medium heat until reduced by half. Add 5 tablespoons of butter, stirring over low heat until incorporated. Remove all lemon rounds.
Add pre-cooked chicken to the sauce; warm through. Add salt and pepper to taste.
Meanwhile cook pasta according to package directions and drain. Only takes 5 minutes.
Pour chicken and sauce over the pasta, add parsley and toss to coat. Sprinkle with Parmesan cheese and serve immediately.
Add additional Parmesan cheese on the side, if desired.
Serves 4
NOTE: I pre-baked 3 chicken breasts in the oven at 350 degrees for 1 hour the day before and seasoned with salt, pepper and a little poultry seasoning.