Italian Chicken Pasta

Total Time
45mins
Prep
30 mins
Cook
15 mins

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.

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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.
Most Helpful

3 5

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!

4 5

4 Stars=Loved it! Thanks for a quick, yet sophisticated tasty meal. I used 16oz bowtie pasta, doubled the artichokes & chicken. halved-3/4 the onion. Didn't have the olives (but hubby hates 'em anyway). My kids liked it well enough; they thought the pasta and chicken were tasty, although it was harder for them to "choke" down the marinated artichokes and other superfluous vegetables; they did really enjoy the flavors those things imparted onto the pasta. I wondered if the oil from the artichokes would be too much, but it was just fine-not too much at all. We will definitely make this again. Thanks for the recipe!

5 5

Wow! This is absolutely delicious! It's a real keeper.....will be made often. I did it pretty much as called for, except I used penne. Yum!!! Thanks Nadia!