capellini with chicken and artichokes

School is officially out and that means Christmas is almost here. Every year I get so excited about the coming Christmas. I just love the holiday cheer everyone has. I love the upbeat music everyone plays. And I love not having class or homework or exams. Oh… and the presents are a major bonus too.

So, now that I have absolutely nothing to do all day, I sit here anxiously checking every hour on the hour to see if my grades have been posted. I did actually start studying for my LSAT today (surprisingly), but we’ll have to see how long that lasts. Like that no-pasta diet of mine that lasted all of (maybe) two weeks.

Pasta is kind of my go-to if you haven’t noticed. My favorite part of this one? Besides the carbs… the briny flavor that comes from the artichoke hearts and capers to break things up a bit.

capellini with chicken, artichokes, and sun-dried tomatoes

Serves 4

8	thin chicken cutlets (about 1.5 lb.)
1/4	c. all-purpose flour
	salt and pepper
2	tbsp. olive oil
1	c. chicken broth
1	14-oz. can artichoke hearts, drained, rinsed, and quartered
2	tbsp. capers, rinsed and drained
5	sun-dried tomatoes, thinly sliced
2	tbsp. butter
8	oz. capellini
4	tbsp. chopped parsley

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high heat. Add flour to a shallow dish and season with salt and pepper. Coat chicken with flour. Shake off excess. Add chicken to skillet and cook until golden, about 2 minutes per side. Transfer to a separate dish.

Add broth to skillet and boil until reduced by half. Add artichokes, capers, tomatoes, and chicken. Stir. Bring to a boil, then remove from heat. Add in butter and swirl around to combine. Cover until pasta is ready.

Add capellini to boiling water and cook until al dente. Drain. Serve chicken and sauce over capellini. Sprinkle with chopped parsley.

Source: adapted from Martha Stewart, using reviews