Linguini with Parmesan Chicken and Artichokes

Let me introduce you to your new pasta best friend! Who needs a heavy cream sauce when you have piping hot, thinly sliced parmesan breaded chicken, artichokes, tomatoes, garlic, and capers in a light broth! My chef secret: create your broth in the same pan that you brown your chicken to build the flavors of this fragrant sauce. The fresh garlic, artichokes, tomatoes, and salty capers keep the flavor train going, add a touch of butter and – voila! Once you create such an amazing meal I suggest you reward yourself with a glass of wine. Cheers!

Instructions

½ lb linguini pasta

8 cups water

2 tsp salt

½ cup all-purpose flour

2 tbsp finely grated Parmesan cheese

1 tsp salt

¼ tsp black pepper

½ tsp garlic powder

8 thin chicken cutlets

2-3 tablespoons olive oil

1 ½ cups chicken broth

2 garlic cloves, minced

1 can (14 oz) artichoke hearts packed in water, drained, and quartered

2 tbsp drained capers

1 tomato, diced

2 tbsp unsalted butter

2 tbsp chopped parsley

Grated parmesan cheese for garnish

In a large pot, pour in water and 2 teaspoons of salt.

Add pasta to boiling water. Cook until al dente, drain, and keep warm.

Place flour, Parmesan cheese, salt, pepper, and garlic powder in a shallow dish and mix well.

Coat chicken cutlets lightly through the mixture, shaking off excess.

In a large skillet, heat oil over medium heat.

Cook chicken 2-4 minutes per side until golden brown and cooked throughout; add more oil to pan if necessary to cook all of the chicken cutlets.

Transfer cooked chicken to a dish and set aside.

Using the same pan, add broth and garlic to skillet and bring to a boil for 2-3 minutes.

Add artichokes, capers, and tomatoes. Gently stir and bring to a light boil for 1-2 minutes.

Stir in butter and parsley. Season with salt and pepper to taste.

Serve chicken over pasta and spoon on sauce.

Sprinkle desired amount of parmesan cheese on top.

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Linguini with Parmesan Chicken and Artichokes