Name: Linguine with Parmesan Chicken and Artichokes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Kosher salt; 8 ounces linguine; 1/2 cup all-purpose flour; 2 tablespoons finely grated Parmesan, plus more for garnish; 1/2 teaspoon garlic powder; Freshly ground black pepper; 8 thin chicken cutlets; 2 to 3 tablespoons olive oil; 1 1/2 cups chicken broth; 2 cloves garlic, minced; One 14-ounce can artichoke hearts packed in water, drained and quartered; 2 tablespoons drained capers; 1 tomato, diced; 2 tablespoons unsalted butter; 2 tablespoons chopped fresh parsley

Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.

Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.

In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.

Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.

Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.

Linguine with Parmesan Chicken and Artichokes

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