Chicken Martini

Spread the chicken pieces into one layer on a big plate or prep area. Stab with a fork several times, then sprinkle on the Worcestershire sauce followed by a few generous shakes of the lemon pepper. Allow to marinate for a few minutes.

Cook pasta according to package directions.

Meanwhile, heat about 1 Tablespoon of olive oil in a large saute pan over medium-high heat. Throw in the chicken when the oil is hot. Let it brown for about a minute or two. Then, turn it, browning the other sides and continue cooking until browned and done – about 6 minutes or so. Move to a plate and cover with foil. Do not rinse the pan…we need those little brown bits!

Add another Tablespoon of olive oil to the pan, and then add the garlic and onions. Stir and cook until you can smell the garlic and then add the artichokes and all of the remaining ingredients. Bring to a slow boil, then reduce heat to medium-low and cover. Simmer, and stir occasionally, for about 20 minutes. You may want to taste it and adjust for salt and pepper, although you shouldn’t need any salt because the olives really season this well.

Add the chicken to the sauce and simmer about another one or two minutes, then remove from heat. Toss with the pasta and serve.