Chicken and Artichoke Angel Hair Pasta
This angel hair pasta is a celebration of spring! Fresh baby artichokes simmered with onion, white wine, and capers, plus crispy chicken all tossed in a tangle of delicate noodles.
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Servings: 4 servings
Calories: 363kcal
Ingredients
- 1 lemon
- 8 baby artichokes
- 1/4 cup all purpose flour
- 2 tablespoons za'atar, or dukkah
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon ground black pepper, plus more for seasoning
- 1 large egg, beaten
- 1 cup panko
- 1 1/2 pounds boneless, skinless, thin sliced chicken breasts, or whole boneless, skinless chicken breasts *see recipe note
- 6 tablespoons olive oil, plus more for drizzling
- 1 yellow onion, small diced
- 3 tablespoons capers, drained
- 1/2 cup white wine
- 2 cups chicken broth
- 1/4 teaspoon red chili flakes
- 1 pound angel hair pasta
- 1 cup thinly sliced basil, plus more for garnish
Instructions
- Clean the artichokes: Fill a medium bowl with cold water. Cut the lemon in half and squeeze both halves into the water. Slice off the top third of the artichokes and snap off tough outer leaves. Cut off the stem. Cut each artichoke into eighths and place in lemon water. Place a small plate on top of artichokes to keep them submerged.
- Prep the breading. Heat oven to 300°F. Place flour in a shallow dish. Stir in za'atar, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. In a separate shallow dish, beat the egg and pour panko in a third shallow dish.
- Bread the chicken. Cover both sides of the chicken pieces in flour and shake off excess. Coat in egg and then dip in the panko, pressing the panko to both sides.
- Fry chicken. Heat 3 tablespoons of oil in a large frying pan over medium-high heat. Once shimmering, add 3 chicken pieces and brown on one side, about 2 minutes. Flip and cook on other side until browned, another 2 minutes. They don't have to be cooked all the way through, they will finish cooking in the oven. Set on a wire rack over a baking sheet. Add remaining 3 tablespoons oil to the pan and repeat with remaining 3 pieces of chicken. Season chicken with salt and pepper and place in oven to keep warm.
- Caramelize the artichokes. Return pan to medium-high heat and add onions. Season with salt and pepper and cook until starting to soften. Drain artichokes and add to pan and toss to coat in oil. Season again with salt and pepper and cook, stirring occasionally, until artichokes are caramelized and golden, about 15 minutes. Add the capers and fry for a couple minutes.
- Braise the artichokes. Add the wine and deglaze the pan. Add chicken broth, and chile flakes and bring to a boil. Reduce heat to medium-low, cover and simmer until artichokes are tender, about 15 minutes.
- Boil pasta. While artichokes are cooking, bring a large pot of heavily salted water to a boil. Once boiling add pasta and cook according to package instructions. Once cooked, lift pasta out of the water with tongs and place into the frying pan with the artichokes. Add basil and toss to combine. Drizzle with more olive oil and add some of the pasta cooking liquid if it seems dry. Taste and add more salt and pepper if necessary.
- Serve. Transfer pasta to plates. Slice chicken into strips and top each serving with chicken. Sprinkle with more basil and a generous pinch of za'atar if you'd like. Enjoy!
Notes
- If using whole boneless, skinless chicken breasts, set them on a non-wood cutting board and slice each breast into 1-inch slices on the diagonal.
- The braised artichokes can be made up to 3 days in advance and refrigerated. Warm to simmering right before serving.
- Za'atar is a Mediterranean spice blend made of hyssop, sumac and sesame seeds. You can also substitute Dukkah seasoning.
- Fresh baby artichokes are about 5-inches long and can be found in stores in spring. Fresh artichoke hearts can be substituted. Don't use canned.
- Cook pasta once the artichokes are ready, it only takes 3-4 minutes.