“Greek” Chicken and Artichoke 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.