You are here: Home » Recipes » Mom’s Italian Chicken Mom’s Italian Chicken Recipe by American Profile Yield 8 servings PrintEmail "When I visit my daughters in their city, they like me to make 'home food' for them. They recently asked if I'd make an Italian dish that we could eat together during their favorite Italian television show. They loved the result and named the dish after me." Ingredients 4 boneless, skinless chicken breast halves1/2 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon black pepper2 tablespoons olive oil3 tablespoons butter1/2 cup reduced-sodium chicken broth4 tablespoons oil-packed sun-dried tomatoes, drained and thinly sliced1 pound angel hair pasta1 cup heavy cream2 tablespoons capers, drained and rinsed1/2 cup canned artichokes, drained and sliced10 ounces fresh baby spinach Instructions Preheat oven to 200F. Pound chicken breasts between sheets of wax paper until about 1/4-inch thick. Sprinkle with chili powder, salt and pepper. 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 platter and place in oven to keep warm. Pour broth into pan and add tomatoes. Cook until liquid is slightly reduced, about 3 minutes. Cook pasta according to package directions. Add cream to broth mixture; cook until thickened, 3 to 4 minutes. Add capers and artichokes. Cook until thoroughly heated. Place a serving of pasta on each plate. Top with spinach. Slice chicken into strips, and place on spinach. Ladle sauce over all. Recipe by Polly Kraus, Fort Smith, Ark.