Mom's Italian Chicken Recipe

4 boneless chicken breast halves
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons butter
4 tablespoons oil-packed sun-dried tomatoes, thinly sliced
1/2 cup reduced-sodium chicken broth
1 cup heavy cream
2 tablespoons capers
1/2 cup canned artichokes, drained and sliced
1 pound angel hair pasta
10 ounces fresh spinach, chopped

1. Preheat oven to 200F.
2. Pound the chicken breasts between sheets of wax paper until about 1/4-inch thick. Sprinkle chicken with chili powder, salt and pepper.
3. Heat oil in a large skillet over medium heat. Add butter. When butter melts, add chicken; cook until done, about 8 minutes, turning once. Remove chicken from the pan, transfer to a large platter and place in oven to keep warm.
4. Pour broth into pan and add tomatoes. Cook until the liquid is slightly reduced, about 3 minutes.
5. Cook pasta according to package direction.
6. Add cream to broth mixture, and cook until thickened, 3 to 4 minutes. Add capers and artichokes. Cook until thoroughly heated.
7. Place a serving of pasta on each plate. Top the with about 1/3 cup spinach. Slice chicken into strips, and place on spinach. Ladle over all, and serve immediately. Serves 4.

This creamy and tasty dish can be seasoned with garlic, if desired. It’s also good with chopped fresh basil.