Pan-Seared Chicken Breast With Artichokes and Pasta
This is delicious and quick to make. Perfect for weeknight dinners and spectacular when company is coming.
Ingredients
- 2 large chicken breasts boneless, skinless
- 1 16 oz jar marinated artichoke heart quarters undrained
- ½ cup sliced green onions both white and green parts
- ½ cup Kalamata olives chopped (more for garnish)
- 1 clove garlic minced
- ½ cup dry white wine
- 4 cups hot cooked cavatappi or fusilli pasta not quite cooked to al denté
- 1 14.5 oz canned diced tomatoes with juices reserve ½ cup pasta water
- salt and pepper to taste
Instructions
- Drain artichokes in a colander, over a bowl, reserving marinade
- Sear the chicken in butter with salt and pepper in a large skillet over med-high heat. Add onions and garlic and sauté for about a minute. Stir in artichoke marinade and wine and stir to loosen brown bits. Bring to boil, reduce heat, add tomatoes, artichokes, olives and pasta and some of the pasta water. Cook until heated through and sauce has a silky consistency.Sprinkle with freshly grated Parmesan cheese and more Kalamata olives. Serve with a fresh salad and warm garlic bread.
Notes
Pasta will finish cooking in the sauce so be sure to drain it while it is still a little chewy.