Quick Double Tomato Chicken With Artichoke Hearts and Olives
- Ready In:
- 33mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces corkscrew macaroni or 8 ounces penne pasta, such as rotini
- 1⁄3 cup sun-dried tomato packed in oil, drained reserving 2 Tbsp. oil, and cut in 1/4-inch wide strips
- 1 lb boneless skinless chicken breast half, cut in 1/2-inch wide strips
- salt and pepper, to taste
- 14 1⁄2 ounces canned diced tomatoes with basil oregano and garlic
- 12 ounces marinated artichoke hearts, drained, halved lengthwise
- 1⁄2 cup pimento-stuffed green olives, halved
- 1⁄3 cup grated parmesan cheese, for garnish (optional)
- 1 tablespoon chopped basil, for garnish (optional)
directions
- Cook pasta according to package directions; drain, reserving 1/4 cup cooking water.
- In nonstick skillet over medium-high heat, heat 2 tablespoons of oil drained from sun-dried tomatoes. Sprinkle chicken with salt and pepper to taste. Add chicken to skillet and cook until golden, 3-4 minutes.
- Add remaining ingredients and reserved pasta water. Bring to a boil. On medium, cook 4 minutes.
- Add pasta and heat through. If desired, sprinkle with Parmesan chees and chopped basil.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!