Yield
4 servings (serving size: 2 thighs and about 1 3/4 cups pasta mixture)
Randy Mayor; Lydia DeGaris-Pursell

How to Make It

Step 1

Drain artichokes in a colander over a bowl, reserving marinade.

Step 2

Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side. Add onions and garlic; sauté 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese.

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