This week’s quick recipe is a restaurant worthy dinner option: Chicken Piccata with Angel Hair Pasta. You’ll likely have the majority of these ingredients on hand and the short prep time for this dish makes it a great option for both special occasions and busy weeknight dinners, too.
Ingredients2-4 Chicken Breasts halves, boneless, skinless and butterflied Kosher Salt Black Pepper 1/3 cup Flour 1/2 tsp. Paprika 1/2 tsp. Garlic Powder 1/2 tsp. Lemon Zest, finely grated 1 Tbsp. Olive Oil 1 bottle Robert Rothschild Farm Garlic & Caper Piccata Sauce 1-14 oz. can Artichoke Hearts, quartered 1 cup Angel Hair Pasta, prepared
Season butterflied chicken breast halves with salt and pepper. Mix flour, paprika, garlic powder and lemon zest in shallow dish. Dredge chicken in flour mixture. Heat olive oil in pan over medium-high heat. Sauté 2 minutes per side until golden brown. Add the Garlic & Caper Piccata Sauce and artichoke hearts to pan with chicken. Simmer chicken in sauce for 5 minutes until cooked through. Serve over angel hair pasta.