Chicken with Artichokes and Angel Hair Pasta

(image and recipe courtesy martha stewart's website)

¼ cup all-purpose flour

6-8 chicken breasts
1 tablespoons olive oil
1 cup of low sodium chicken broth
1 14oz can artichoke hearts packed in water, rinsed and drained.
2 tablespoons of drained capers (optional)
2 tablespoons of butter

8oz angel hair pasta

½ cup parsley leaves

In a shallow dish, place flour and season with salt and pepper. Coat chicken breast with flour and salt/pepper mixture. In a large skillet, heat 1 tablespoon of oil over medium high. Place chicken breast in the skillet and cook until chicken is light golden on both sides and cooked on the inside. While the chicken is cooking cook the angel pasta as directed on the package.

Once the chicken has been fully cooked, transfer chicken to a dish and set aside. Add the chicken broth to the skillet where the chicken was fried and bring to boil; cook until the broth is reduced by half. Then add artichokes, capers and chicken to the chicken broth mixture. Swirl to combine and bring just to a boil. Remove skillet from heat and swirl in butter.

Serve chicken and chicken broth sauce over pasta and topped with parsley.

* To add a bit of more flavor to the meal, I would add some garlic and use seasoned artichokes instead of plain canned artichokes.