Angel Hair Pasta With Artichokes And Mustard Sauce Recipes

Steps:

• Cook pasta as directed on package.
• Drain artichokes, reserving marinade.
• Chop artichokes and set aside.
• Heat oil in skillet; add peppers and garlic.
• Cook until peppers are crisp-tender.
• Add artichokes, the reserved artichoke marinade and the mustard; stir until well blended.
• Drain pasta and place in a large bowl.
• Add artichoke mixture and toss to coat.
• Sprinkle with grated parmesan cheese.

Steps:

• Cook pasta as directed on pkg. Meanwhile, drain artichokes, reserving the marinade. Chop artichokes; set aside. Heat oil in large skillet. Add peppers and garlic; cook and stir until peppers are crisp-tender. Add artichokes, reserved artichoke marinade and the mustard; stir until well blended.
• Drain pasta, reserving cooking water. Place pasta in large bowl. Add artichoke mixture; toss to coat. Moisten with some of the reserved pasta cooking water, if desired.
• Sprinkle with cheese.

Steps:

• Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
• Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
• Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in a skillet over medium high heat.
• Saute parsley and garlic in oil.
• Drain pasta well and mix with garlic mixture; top with cheese.
• Serve with pepper.