Mom's Mafia 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
1/2 cup chicken broth
1 cup heavy cream
2 tablespoons capers
1/2 cup canned artichokes, sliced
1 pound angel hair pasta
10 ounces fresh spinach, chopped

Pound the chicken breasts between sheets of wax paper until about 1/4-inch thick. Sprinkle the chicken with the chili powder, salt, and pepper. In a large skillet, heat the oil with the butter over medium heat. Add the chicken, and cook for about 8 minutes, turning once, until the center is cooked. Remove the chicken from the skillet, and keep it in a warm oven. Slice the sun-dried tomatoes into very thin pieces. Pour the broth into the skillet, and add the sun-dried tomatoes. Cook for about 3 minutes, until the liquid is slightly reduced.
Start heating the water to cook the pasta at this time.
Add the cream to the broth mixture, and cook for 3 to 4 minutes, until thickened. Add the capers and artichokes. Cook until heated through.
Cook the pasta according to package instructions while the sauce is heating. Drain. Place a serving of pasta on each plate. Top the with about 1/3 cup of the chopped spinach. Slice the chicken into strips, and place it on the spinach. Ladle the sauce over all, and serve immediately.

Yield: 4 servings

Tips From Our Test Kitchen:
This creamy and tasty dish can be seasoned with garlic, if desired. It’s also good with chopped fresh basil.