Pan-Seared Chicken with Artichokes and Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy, one-dish chicken dinner features juicy, pan-seared chicken thighs, cavatappi pasta, marinated artichoke hearts, olives, and canned diced tomatoes. Ingredients:
1 (6-ounce) jar marinated artichoke heart quarters, undrained |
8 skinless, boneless chicken thighs (about 1 1/2 pounds) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1/2 cup sliced green onions |
1 garlic clove, minced |
1/2 cup dry white wine |
4 cups hot cooked cavatappi (about 2 1/2 cups uncooked spiral tube-shaped pasta) or fusilli (short twisted spaghetti) |
1 tablespoon chopped pitted kalamata olives |
1 (14.5-ounce) canned diced tomatoes, drained |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Drain artichokes in a colander over a bowl, reserving marinade.
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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