Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.
Everyday Food, March 2009
Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
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Serving Size: 1 Recipe (1650g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2503 | ||
Calories from Fat: 1232 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.9g | 183 % | |
Saturated Fat 45.3g | 227 % | |
Monounsaturated Fat 53.6g | ||
Polyunsanturated Fat 25.6g | ||
Cholesterol 730.6mg | 225 % | |
Sodium 2326.1mg | 80 % | |
Potassium 2101mg | 55 % | |
Total Carbohydrate 151g | 44 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 148.6g | ||
Protein 158.5g | 226 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2503
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