Quick Double Tomato Chicken With Artichoke Hearts and Olives

READY IN: 33mins
Recipe by KateL

Entered for safe-keeping, this is almost a "cupboard" dish (except for the raw chicken). Due to canned items, the sodium is very high (1142 mg/serving). Found in Woman's World, 6/27/11.

Top Review by Mia in Germany

Excellent recipe! I only had plain canned artichoke hearts, but that didn't affect the taste much because of the intense tomatoes. For the pasta, I used gluten free spirelli. We loved this dish! Thanks for sharing :)<br/>Made for CQ 2014

Ingredients Nutrition


  1. Cook pasta according to package directions; drain, reserving 1/4 cup cooking water.
  2. In nonstick skillet over medium-high heat, heat 2 tablespoons of oil drained from sun-dried tomatoes. Sprinkle chicken with salt and pepper to taste. Add chicken to skillet and cook until golden, 3-4 minutes.
  3. Add remaining ingredients and reserved pasta water. Bring to a boil. On medium, cook 4 minutes.
  4. Add pasta and heat through. If desired, sprinkle with Parmesan chees and chopped basil.

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