Is it weird that whenever I see or hear the name Martha Stewart, my mind automatically goes here?
Ana Gasteyer’s topless rendition as Ms. Stewart in the classic SNL parody The Martha Stewart Topless Christmas Special cracks my ish UP, and is always the first thing that pops into my mind when I think about her. I bet she’d be real pleased to know this.
Say what you will about the poncho wearing, ‘tude sporting, faux accent speaking domestic diva though, ’cause homegirl can cook!
And craft, and decorate, and garden, and…and…and… If I didn’t already know who I want to be when I grow up (ps I found the perfect jean shirt!) Martha’d FOR SURE be in the running.
The ideas and recipes on her website are pretty much no-fail, and combine yummy, classic flavors with quick prep times. Often times they provide a great starting point for me to build off of and customize a dish to make it more my own, like Chicken with Artichokes and Angel Hair!
To Martha’s basic recipe of chicken, artichoke hearts and pasta, I added flavor-packed ingredients like sweet sundried tomatoes, zippy lemon and lip-tingling red chili pepper flakes, to make it IGE approved. Per usual, it came together in less than 30 minutes!
Here’s how you make it. First dredge a couple chicken breasts cut into large pieces in flour that’s been generously seasoned with salt & pepper.
Shake the excess flour of the chicken in a colander,
then cook in a wee bit of hot oil on the stove, until both sides are golden brown and cooked nearly all the way through.
Remove the chicken for a bit, then deglaze the pan with chicken broth and a super special ingredient – lemon zest.
You can’t really pick outthe taste of lemon in this dish, rather it’s just a nice background flavor. I am obsessed with citrus zest, by the way. It looks like angel sprinkles!
To the chicken broth and lemon zest, add tasty ingredients like artichoke hearts, capers, sun dried tomatoes, fresh lemon juice and a wee pinch of red pepper flakes.
Nestle the chicken back in, then let the whole thing bubble away until the sauce has slightly thickened from the flour coating on the chicken.
Toss with light and wispy angel hair pasta and a sprinkling of fresh basil!
THE BEST. Light and refreshing, yet filling too. Plus there’s chicken and red chili pepper flakes in there so husbands will eat it!
Chicken & Artichoke Angel Hair
Adapted from Martha Stewart
8oz angel hair pasta
1 Tablespoon extra virgin olive oil
2 large chicken breasts, cut into 2″ pieces
1/3 cup flour
salt & pepper
1 cup chicken broth
1/2 teaspoon lemon zest
1 can quartered artichoke hearts, drained
2 Tablespoons capers, rinsed
1/4 teaspoon red chili pepper flakes
1/4 cup sun-dried tomatoes, chopped
juice of 1/2 a lemon
1 Tablespoon butter
- Heat extra virgin olive oil in a large skillet over medium-high heat. Combine flour, salt & pepper in a shallow dish then dredge chicken pieces, shaking off excess flour. Add chicken to the hot pan and sauté, flipping once, until golden brown and nearly cooked all the way through. Remove to a plate and set aside.
- Add chicken broth and lemon zest to the same skillet and cook for 2-3 minutes, or until the chicken broth has reduced a bit. Add artichoke hearts, capers, chili pepper flakes, sun-dried tomatoes, lemon juice and butter, then nestle the chicken pieces back in.
- Continue to cook over medium high heat until the sauce has thickened and the chicken is cooked all the way through, about 5-7 minutes. Meanwhile cook pasta in salted boiling water until al dente. Drain and return to hot pot.
- Combine artichoke mixture with pasta, toss and serve!
Eeek – it’s almost time for Up All Night! I am this excited for the return of Fall TV!
Have a great night!
What shows are you anxiously awaiting the return of?
I literally cannot wait for new epi’s of 30 Rock and Gossip Girl!!!!