Sicilian Chicken Spaghetti
Ingredients
- 320g spaghetti
- 2 chicken breasts, each halved horizontally to form 2 thin steaks
- 2 tbsp olive oil
- Salt and pepper
- 3 garlic cloves, minced
- 1/2 cup white wine
- 800g can crushed tomato
- 1/2 cup water
- 1 cup sliced black olives
- 170g artichokes, drained
- 1/2 - 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup basil leaves
Instructions
- 1
Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain.
- 2
Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.
- 3
Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
- 4
Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated.
- 5
Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
5 min - 6
Stir shredded chicken into sauce.
- 7
Add pasta into sauce, still on the stove. Toss well for 1 minute or until sauce reduces more and is clinging to pasta strands, rather than pooled in the skillet.
- 8
Just before serving, toss through fresh basil.
- 9
Serve immediately with parmesan!
Nutrition
Per serving (based on 4 servings)
