Pan-Seared Chicken with Artichokes and Pasta

Pan-Seared Chicken with Artichokes and Pasta
Photo by Randy Mayor


  • ¼ teaspoon salt
  • 4 cups hot cooked cavatappi (about 2 1/2 cups uncooked spiral tube-shaped pasta) or fusilli (short twisted spaghetti)
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 2 tablespoons grated fresh Parmesan cheese
  • ¼ teaspoon black pepper
  • 1 (6-ounce) jar marinated artichoke heart quarters, undrained
  • 1 tablespoon chopped pitted kalamata olives
  • + 5 more ingredients
    • 1 garlic clove, minced
    • ½ cup dry white wine
    • ½ cup sliced green onions
    • Cooking spray
    • 1 (14.5-ounce) canned diced tomatoes, drained

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

View full recipe at My Recipes


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