Pasta with Mediterranean Chicken and Artichokes

SERVES 4

 

1 16 oz. package Mrs. Leeper's pasta, any variety
3 boneless, skinless chicken breast halves
Salt and white pepper
3 tablespoons olive oil
2 garlic cloves, peeled and minced
16 ounce jar marinated artichoke hearts, drained and roughly chopped
2 cup pitted kalamata olives
3 large tomatoes, peeled, seeded, and diced
1 tablespoon plus 1 teaspoon capers, drained
Pinch red pepper flakes
2 tablespoons chopped fresh oregano, marjoram, or parsley
2 tablespoons chicken broth

1. Set a large pot of water to boil.

2. Cut the chicken lengthwise into 12 inch-wide strips, then slice on the diagonal into 12-inch lengths. Lightly sprinkle with salt and pepper.

3. Heat 2 tablespoons of olive oil in a medium skillet over high heat. Saute the chicken until opaque, stirring frequently. Transfer to a bowl.

4. Remove the pan from the heat for a couple of moments to cool it down and reduce the heat to low. With the pan back on the heat, add the remaining tablespoon of oil and the garlic. Cook until the aroma is released, about 2 minutes.

5. Add the artichokes and olives. Turn the heat to medium and cook, stirring frequently, about 3 minutes. Add the tomatoes, capers, red pepper flakes, and herbs and cook an additional 4 minutes. Return the chicken to the pan along with the chicken broth and simmer about 4 minutes.

6. Salt the boiling water and cook the pasta until al dente. Drain and transfer to a large bowl. Add the warm sauce to the pasta, toss and enjoy!

Reprinted with permission from Mrs. Leepers Pasta.

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