Sicilian Chicken Spaghetti
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.93 out of 5 stars
(27)
Ingredients
4 servings
- 320g / 11oz spaghetti (or other long pasta)
- 2 chicken breasts (, each halved horizontally to form 2 thin steaks)
- 2 tbsp olive oil
- Salt and pepper
- 3 garlic cloves (, minced)
- 1/2 cup (125 ml) white wine (Note 1)
- 800g / 28oz can crushed tomato
- 1/2 cup (125 ml) water (about 1/3 empty tomato can)
- 1 cup (100g) sliced black olives (Note 2)
- 170g / 6 oz artichokes (marinated in can or jar), drained (Note 2)
- 1/2 - 1 tsp red pepper flakes (spiciness - adjust to taste!)
- 1/2 tsp salt and pepper (, each)
- 1 cup basil leaves (, optional (or sub baby spinach)
- Parmesan cheese (, freshly grated)
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Preparation
Step 1
Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
Step 2
Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.
Step 3
Sauce:
Step 4
Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
Step 5
Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated.
Step 6
Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
Step 7
Stir shredded chicken into sauce.
Step 8
Add pasta into sauce, still on the stove. Toss well for 1 minute or until sauce reduces more and is clinging to pasta strands, rather than pooled in the skillet.
Step 9
Just before serving, toss through fresh basil.
Step 10
Serve immediately with parmesan!
Step 11
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