Chicken with Artichoke Hearts, Capers and Angel Hair Pasta

More often than not, I get to trying new things and love them, then decide to pair them in a round-two recipe with something else from that region that I don't use often.  Such was the case tonight with my capers from Monday.

The caper love from Monday evening got me thinking about the Mediterranean, and what other things I love from that region.  Artichoke!  Don't you just LOVE artichokes?  I do.  Steamed, with butter, or just the hearts, they're pretty amazing little things.  Deceiving since their appearance is so prickly.  

So tonight I paired those two things and whattda know, they make an amazing dinner with chicken and angel hair pasta!  

Chicken with Artichoke Hearts, Capers and Angel Hair Pasta

Ingredients: (note, this recipe is for 2, you can double for more!)

2 chicken cutlets, medium size

1 Tbs capers

1 cup chicken broth

1 can artichoke hearts, drained and halved

1 Tbs corn starch, mixed with water until thin and runny

2 Tbs extra virgin olive oil

4 oz. angel hair pasta, cooked al-dente

1 Tbs butter

1 tsp garlic salt

Parsley-finely chopped

salt/pepper to taste

Directions:

In a medium frying pan, bring EVOO to heat.  Add chicken, cook on each side until slightly golden, about 3 minutes per side.  Remove from heat, set aside.  Drain oil.  Pour chicken broth into pan, heat until boiling, let simmer until reduced by about 1/2.  During this process, add a bit of corn starch mixture, gradually, by the tsp. until a "little thick."  (just until it seems less like a broth, but not a creamy texture)  Add Artichokes, capers and chicken.  Stir and let simmer for about 2-3 minutes.  Remove from heat, add butter and stir until melted.  Add garlic salt, stir.  Serve over pasta, ladle sauce over both chicken and pasta.  Sprinkle parsley over top.