Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Artichoke and Caper Pasta' imprimido.

Receta Chicken Artichoke and Caper Pasta
by Kyla

Chicken Artichoke and Caper Pasta
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 6 ounces uncooked angel hair pasta
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 teaspoons olive oil, divided
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 2 tablespoons capers
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 teaspoons all-purpose flour
  • 1/4 cup reduced-sodium chicken broth
  • 1/3 cup white wine
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon shredded Parmesan cheese

Direcciones

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large nonstick skillet coated with olive oil, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.
  3. In the same skillet, cook and stir broccoli in remaining oil for 2 minutes.
  4. Stir in the mushrooms, tomatoes and garlic and cook 2 minutes longer.
  5. Add the artichokes, capers, salt and oregano; heat through.
  6. Combine the flour with broth and wine until smooth and stir into the pan.
  7. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.
  8. Drain pasta and add to chicken mixture
  9. Toss to coat and sprinkle with cheese.