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This is a tomato sauce with artichokes, kalamata olives, capers, and chicken that tops your favorite pasta.
Cook sliced chicken breast strips in olive oil in a large skillet/chef’s pan on medium-high heat. Meanwhile, boil water for the pasta.
Once the chicken is well browned and nearly cooked through, add the onion and saute until it’s slightly softened (about 2 minutes).
Lower the heat to medium and add the artichoke hearts, olives, and capers. Cook another 2 minutes or so.
Add the wine and scrape the bottom of the pan to get up all of the stuck-on bits. Cook for 5 minutes or so and add the pasta sauce (I use a garlic marinara). Add salt and pepper to taste. Cover and let simmer for about 10 minutes while the pasta boils (cook according to package directions/personal taste).
Drain pasta and either toss the pasta and chicken/tomato mixture or serve the pasta with the tomato mixture on top.
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habitat67 on 2.21.2010
I’ll totally make this again and again!