Recipe video above. A quick tomato chicken spaghetti with olives, artichokes and a kick of spice if you so choose! Very little prep - nothing to chop except garlic!
Course: Mains, Pasta
Cuisine: American-Italian, Italian
Keyword: chicken spaghetti
320g / 11ozspaghetti(or other long pasta)
2chicken breasts, each halved horizontally to form 2 thin steaks
Salt and pepper
3garlic cloves, minced
1/2 cup (125 ml)white wine(Note 1)
800g / 28ozcan crushed tomato
1/2 cup (125 ml)water(about 1/3 empty tomato can)
1 cup (100g)sliced black olives(Note 2)
170g / 6 ozartichokes(marinated in can or jar), drained (Note 2)
1/2 - 1tspred pepper flakes(spiciness - adjust to taste!)
1/2tspsalt and pepper, each
1cupbasil leaves, optional (or sub baby spinach)
Parmesan cheese, freshly grated
Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
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.
Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
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.
Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
Stir shredded chicken into sauce.
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.
Just before serving, toss through fresh basil.
Serve immediately with parmesan!
1. White wine adds depth and complexity of flavour to this otherwise simple sauce! Any white wine is fine here - dry, sweet, woody. Sub with chicken stock/broth, low sodium.2. Olives and artichokes - sub with any antipasto type things that have a bit of a tangy or marinated bite to them. I’m thinking: roasted peppers, marinated mushrooms, sun dried tomatoes – that sort of thing. Leftover homemade Marinated Roasted or Marinated BBQ vegetables would be 100% perfect too (in fact, probably the BEST!)3. Nutrition per serving.