Artichoke Chicken Pasta
Originally Posted by Hey, Zeus!
Howdy boys and girls! Today, we're going to be making "Hey, Zeus! opens his pantry and throws a bunch of shit into a pan" pasta! YAAAAYYY!!! This is actually my favorite method for pasta making. Take what you have and find some way to make it all go together. Give it a try sometime, you'll be surprised by the results.
Not shown is the fresh pasta I made earlier. I forgot to take pictures of it, and quite frankly, making pasta is boring.
So, we begin with the prep! Find one of these (or 5-6 cloves from one of these)
And introduce it to one of these
Until they look like this
The reason we're going with a slice instead of a mince is because I plan on lightly frying them later, which will in turn caramalize the garlic some, giving it a much different flavor. Next up: The shit I found in my pantry!
We're going with two jars of artichoke hearts, and one jar of capers. Drain both, but don't rinse them. Next up: Chicken! This is a few pounds of boneless skinless chicken tenders. I was too lazy to prep breasts, and didn't feel like taking the small ammount of connective tissue of the tail end of the tenders either. You can if you want to, but it doesn't really matter.
Season the chicken with salt, pepper, and whatever else you want. I used garlic powder.
Lightly dredge the chicken in flour, and then pan fry. While that's going on, chiffonade some basil.
The chicken, after cooking. As you can see, due to the fact that it was very lightly dredged, there isn't much of a crust on it. I'm just peachy with that.
Deglaze the pan with white wine, add some butter, and lightly fry the capers. After about 2 minutes, add the garlic.
I also made some herb butter (chives, parsley, and basil mixed with butter) and spread it over some French bread.
Add the artichoke hearts and let them warm through, followed by about a 1/4cup of white wine, and re-add the chicken to the pan. Toss through, kill the heat, and add the basil.