This is a skillet dinner.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1 pound linguini
- pinch of salt
- 1 bag of fresh baby spinach
- 1/2 cup sun dried tomatoes sliced
- 1 can artichoke hearts quartered
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
Directions
Cut chicken into 1-inch cubes. Put flour, salt, pepper, and garlic powder in a plastic bag and shake to combine. Add a few pieces of chicken at a time and shake until completely coated with flour mixture. Bring large pot of water, 1 teaspoon olive oil and salt to a boil. Add linguini and cook according to directions on box, for al dente pasta, stirring occasionally. Drain pasta. Meanwhile, in a large skillet, add 2 tablespoons olive oil and 2 tablespoons butter. Heat on medium until butter is melted. Add chicken and sauté, stirring continually, until all chicken is cooked through and lightly browned. This will take approximately 7 to 10 minutes. Remove chicken from pan and set aside, covered with foil to keep warm.
Loosen remaining bits of chicken/flour from bottom of pan with a spatula (flour makes breadcrumb-like bits). Remove from pan and set aside for later use. Add spinach, sun dried tomato slices and quartered artichokes to the pan that the chicken was cooked in. There should still be some butter/oil left in the pan; if not, add a drop more olive oil to pan. Sauté until spinach is wilted, approximately 2 minutes. Add pasta, remaining 2 tablespoons olive oil and chicken back into the sauté pan to combine the ingredients. Stir all together and transfer to serving bowl immediately. Top pasta dish with feta, Parmesan cheese and breadcrumb-like bits from the pan.
Serves 4 to 6.
Photo by Megan Nadolski