Angel hair pasta with Artichokes and Chicken

angel hair pasta with chicken & artichokes

The first time I saw this on Martha Stewart’s site, I just loved the look of it. Simple ingredients, beautiful flavours and using mostly ingredients that everyone has in their kitchens. Except for the artichokes of course.

angel hair pasta with chicken & artichokes

Let me just clarify here that I have not and probably will never prepare and cook an artichoke from scratch. This is where my laziness gets the better of me and I just can’t imagine myself peeling, cleaning and cooking them. I am very happy to buy the marinated kind from good supermarkets or deli’s. Granted, they are not cheap but they are definitely worth it. It is the Festive season after all!

Any pasta can be used for this but the angel hair pasta works really well. Just be sure to watch it as it’s cooking as it goes from undercooked to mushy in a matter of seconds.

Serve this with crusty bread and lots of wine to make a meal your friends and family will swoon over.

angel hair pasta with chicken & artichokes

Serves 4

4 large skinless chicken breasts, de-boned
4 tbsp flour seasoned with salt & pepper
1/2 onion, minced (very finely chopped)
2 garlic cloves, crushed
200g marinated artichokes, halved
150ml chicken stock
250ml cream
juice of 1 lemon
1/2 cup fresh parsley, chopped
salt & pepper to taste
500g angel hair pasta

  1.  Place the chicken breasts between two layers of cling wrap and flatten with a mallet/rolling pin until approximately 1cm thick.
  2. Cover the chicken breasts with the seasoned flour and fry in a large frying pan for 2-3 minutes per side until cooked through and golden. Remove from the pan and set aside. Slice into thick strips.
  3. In the same pan, fry the onion and garlic until soft and translucent.
  4. Add the artichokes and fry for another minute. Remove from the pan and set aside.
  5. Add the chicken stock and the cream and allow to simmer for 10 minutes until reduced slightly.
  6. Add the lemon juice, parsley and chicken and artichokes back into the sauce and season to taste.
  7. Cook the angel hair pasta in plenty of salted water until cooked.
  8. Serve the cooked pasta with the creamy artichoke and chicken sauce.
Simply Delicious Recipe Ebook
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://www.drizzleanddip.com Sam

    Looks simply delicious :-)

  • http://www.thelovebitesblog.com Caylee

    Your photos are beautiful.

  • Lori

    I Love artichokes – too divine. A fave of mine is similar, except I add a good glug of EVOO to the hot pasta with the artichokes, lemon, some thyme and goats cheese.

  • http://pencilkitchen.blogspot.com Jesica @ Pencil Kitchen

    I, too, am not so sure about the artichokes. Aside from that, this dish looks just delectable, simplicity is key to everything!

  • http://cupcakemuffin.blogspot.com sara

    This looks amazing! A great dinner, yum – I love artichokes!

  • Ara

    This looks really good!! Will try it this weekend!!

  • http://www.betsylife.com Betsy

    I’ve never cooked with whole artichokes until recently either, and I’m definitely appreciating the easiness of canned/frozen ones! Great recipe. We’d love it if you would link up your recipe at seasonalpotluck.com March is artichoke month!

  • Beth

    You are totally missing out by not trying fresh artichokes. Marinated Artichokes are yummy goodness when added to your recipes. But fresh artichokes cooked in salted water are an easily prepared vegetable and so very different than thier jarred counterparts.
    Cut off the stickery tops, cut off the stem, wash thoroughly and place top down in a pot of heavily salted water. Cook until a knife slides easily into the stem end, about 30-40 minutes depending on the size of the artichokes.
    To eat an artichoke, peel off each leaf and slide it between your teeth from the pointed end to the meaty goodness at the other end. Dipped in butter, some like mayonnaise (yuck), or with nothing additional at all. When the leaves get too thin to scrap off the meat, the entire bundle of leaves left in the middle can be nibbled off until it is too tough to chew. Then comes the best part of all, the heart. There is the “choke” in the bowl of the heart that needs to be removed before eating. Take a spoon and gently scrape out the hairy choke leaving the smooth rounded portion of the heart.
    There is nothing better than the prize at the middle of this prickly thistle. I can think of a lot of foods that are harder to prepare. Think of it as a side dish to your meal, the vegetable that completes a great dinner. You really should try them fresh, but never run out of the tasty marinated ones in the pantry.

    • http://simply-delicious.co.za/ Alida Ryder

      Thanks for this awesome comment Beth. As this is such an old post, I have tried preparing fresh Artichokes since then and have to agree, they are awesome!

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