Easy Way to Cook Tasty Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta Recipe. Watch Chef Brian Duffy prepare a simple but tasty angel hair pasta with chicken dish in his spacious Residence Inn suite. Cook angel hair pasta in boiling water until al dente.

You can have Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta using 7 ingredients and 1 steps. Here is how you cook it.

Ingredients of Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta

1. Prepare 1 bunch of asparagus.
2. Take 4 of chicken breast.
3. Prepare of Small jar of marinated artichoke hearts.
4. It’s to taste of Salt and pepper.
5. It’s 1/4 of Lemon juice for chicken.
6. You need 1 handful of pasta.
7. Take 1/4 cup of olive oil.

Add broth to skillet, and bring to a boil; cook until reduced by half.Add artichokes, capers, parsley, and the chicken with any juices.Serve chicken and sauce over pasta, topped with pasta.Chicken With Artichokes and Angel Hair.

Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta step by step

1. Fresh lemon juice Olive oil on chicken breast Salt and pepper to taste or use a seasoning salt, Olive oil on asparagus and grill both. In a sauté pan 1 tablespoon of butter, Marinated artichokes and 1/4 juice from marinated artichoke jar then sliced chicken and asparagus after cooking and cooking sauce for two minutes serve on top of pasta or rice whatever you prefer.

The steps were easy to understand.I used what I had in my pantry whole wheat angel hair and hearts of palm instead of artichokes.Our signature recipe uses Jerusalem artichoke inulin for a subtle nutty flavor and a less sticky texture than traditional pasta.

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