Chicken Artichokes & Olives with Angel Hair Pasta
Pasta is my answer for everything – what else can you make for dinner in less than 15 minutes that is crave-able? If it were up to me, I fix shrimp scampi with linguine or spaghetti and meatballs every night of the week. But Mike appreciates a little more variety… as I’m sure other normal people do, too.
Chicken, Artichoke and Olives is a great option when you’ve become burnt out on all of the Italian staples. I usually can round up all of the ingredients in my pantry (besides the chicken, of course…) and prepare it as a last minute dinner.
Chicken Artichokes & Olives with Angel Hair Pasta
serves 2… very generously
1 pound of chicken breasts, butterflied
Salt & Pepper
2 tablespoons of olive oil
1 pound of angel hair pasta
4 cloves of garlic, minced
3/4 cup of artichoke hearts, 1-inch dice
1/2 cup of green olives, sliced
1/2 cup of olive oil
3 tablespoons of butter
Bring a large pot of water to boil.
In a large saute pan, heat 2 tablespoons of olive oil. Season the butterflied chicken breasts with salt & pepper. Saute the chicken in the pan for 3-5 minutes on each side until lightly browned and cooked through. Remove from the pan and set aside.
Into the same pan in which the chicken was cooked, add garlic, olives, artichokes, butter and extra olive oil (if needed). Cook on medium for 2-3 minutes, being careful not to burn the garlic.
Salt the boiling water with about 1 tablespoon of sea salt. Add pasta and cook for 3-4 minutes, just until done. Angel hair pasta doesn’t take long!
Place the chicken breasts back into the saute pan with the olive and artichoke sauce. If you need more liquid in the sauce, add a small amount of the pasta water a little at a time.
Drain the pasta, and add it into the saute pan or pour the sauce over the pasta on each plate.
