Italian Chicken Pasta

READY IN: 45mins
Recipe by nadia murray

I really like this recipe because the combination of artichokes, roasted peppers and olives gives it a great flavor and it is quick and easy to do. I originally found it in Bon Appetit years ago and it has been a favorite ever since. I sometimes add sun-dried tomatoes in oil but it is really good the way it is- even cold the next day for lunch. I also sometimes use penne or other shaped pasta. This is my first recipe posting and I hope you enjoy it.

Top Review by lakeout

This was good - but not 'great'. Although it was a nice change-of-pace from most chicken dinners, and surprisingly simple to make, nobody at the table rated it 4 or 5 stars. Thanks for sharing though!

Ingredients Nutrition

Directions

  1. Heat oil in large, heavy skillet over medium heat.
  2. Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
  3. Add chicken strips and stir until cooked through, about 5 minutes.
  4. Mix in artichoke hearts and peppers with their liquid and olives and heat through.
  5. Season to taste with salt and pepper.
  6. Pour over pasta and toss well.
  7. Serve, passing parmesan separately.

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