Sicilian Chicken Spaghetti with Artichokes and Olives

Name: Sicilian Chicken Spaghetti with Artichokes and Olives
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 320 g spaghetti; 2 chicken breasts; 2 tbsp olive oil; 1/2 tsp salt; 3 clove garlic cloves, minced; 1/2 cup Dry white wine; 800 g can crushed tomato; 1/2 cup water; 1 cup sliced black olives; 170 g artichokes , drained; 1/2 tsp 1/2-1 tsp red pepper flakes; 1 cup basil leaves; 30 g Parmesan cheese

A vibrant Mediterranean-inspired pasta dish featuring tender shredded chicken, tangy artichokes, and briny olives in a rich white wine tomato sauce. This quick and flavorful meal brings the bold tastes of Sicily to your dinner table in just 20 minutes.

Servings4 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

spaghetti
320 g
chicken breasts
2
olive oil
2 tbsp
salt
0.5 tsp
garlic cloves, minced
3 clove
Dry white wine
0.5 cup
can crushed tomato
800 g
water
0.5 cup
sliced black olives
1 cup
artichokes , drained
170 g
1/2-1 tsp red pepper flakes
0.5 tsp
basil leaves
1 cup
Parmesan cheese
30 g

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions, but stop 1 minute before the recommended time to keep it al dente. Drain the pasta, reserving a small amount of pasta water if desired.

Season both sides of the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the chicken for about 1.5 minutes per side until golden brown, then remove from the skillet and set aside to rest. Shred the chicken once it is cool enough to handle.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 15 seconds until fragrant.

Pour in the white wine and simmer rapidly for 1 minute, using a wooden spoon to scrape up the browned bits (fond) from the bottom of the skillet. Continue simmering until the wine has mostly evaporated.

Add the crushed tomatoes, water, sliced olives, drained artichokes, and red pepper flakes. Season with additional salt and pepper to taste. Stir well and simmer over medium heat for 5 minutes to allow the flavors to meld.