Parmesan Chicken and Artichoke Linguine Recipe

Name: Parmesan Chicken and Artichoke Linguine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: (serves 4 people)
Ingredients: 455 grams (1 pound) linguini (or mashed potatoes); 4 (90 gram/3 ounce) thin chicken cutlets; 50 mL (1/4 cup) all-purpose flour; 30 millilitres (2 tablespoon) finely grated Parmesan cheese; 45 millilitres (3 tablespoons) olive oil; 250 millilitres (1 cup) reduced-sodium chicken broth; 2 cloves garlic, minced; 1 can artichoke hearts, drained and quartered; 30 millilitres (2 tablespoons) drained capers; 1 tomato, diced; 30 millilitres (2 tablespoons) butter; 50 millilitres (1/4 cup) chopped parsley; Salt and pepper, to taste

Ingredients

455 grams (1 pound) linguini (or mashed potatoes)
4 (90 gram/3 ounce) thin chicken cutlets
50 mL (1/4 cup) all-purpose flour
30 millilitres (2 tablespoon) finely grated Parmesan cheese
45 millilitres (3 tablespoons) olive oil
250 millilitres (1 cup) reduced-sodium chicken broth
2 cloves garlic, minced
1 can artichoke hearts, drained and quartered
30 millilitres (2 tablespoons) drained capers
1 tomato, diced
30 millilitres (2 tablespoons) butter
50 millilitres (1/4 cup) chopped parsley
Salt and pepper, to taste

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD (serves 4 people)

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain and rinse.
While the pasta’s cooking, prep the chicken.
In a shallow dish, combine flour and Parmesan, season with salt and pepper.
Mix ingredients well.
Dip chicken culets into the flour mixture and shake off any excess.
Heat oil in a large skillet over medium-high heat. Cook chicken until lightly golden brown, about 2-4 minutes per side. Transfer to a plate and set aside.
Add broth to skillet and bring to a boil. Scrape off the bits left in the bottom of the skillet — they’ll add flavour to the sauce.
Boil until reduced by half.
Add garlic, artichokes capers and tomatoes, gently swirling the skillet to combine. Bring to boil, then remove from heat. Add butter and parsley, swirling to combine. Season with salt and pepper to taste.
Arrange chicken on top of the sauce, then cover to keep warm until the pasta is ready.
Serve chicken and sauce over linguine with a sprinkle of Parmesan cheese.