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Prep time
5 minutes
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Cook time
20 minutes
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Serves
8-10
Author Notes
A rich and delicious sauce of chicken, tomato sauce, white wine, artichokes, and olives poured over penne pasta. —Dash of Amy
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Ingredients
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2 tablespoons
olive oil, divided
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4
chicken breasts, cubed
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1/2 teaspoon
salt
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1/4 teaspoon
black pepper
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1/2
large onion, diced
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3
garlic cloves, minced
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1/2 cup
white wine
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1 1/2 cups
chicken broth
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1
can tomato sauce
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1 teaspoon
parsley
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1/2 teaspoon
basil
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1/2 teaspoon
oregano
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2 teaspoons
salt
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2 tablespoons
tomato paste
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1
can artichoke hearts, sliced
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1 cup
kalamata olives, sliced
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10
fresh basil leaves, minced
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1/4 cup
fresh Parmesan cheese
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12 ounces
penne pasta, cooked and strained
Directions
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Heat a large skillet, add 1 tbsp olive oil and chicken.
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Sprinkle with 1/2 tsp salt, and 1/4 tsp pepper, cook for about 4 minutes. (It doesn't have to be fully cooked.)
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Transfer chicken to a plate.
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Add 1 tbsp olive to the same pan, add onions.
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Cook 1-2 minutes, then add the garlic, and cook another minute.
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Add the white wine.
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Add the chicken broth, tomato sauce, tomato paste, and spices, bring to a boil.
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Add the artichokes and olives, allow flavors to blend for a couple of minutes.
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Once boiling add the chicken back and cook another 2-3 minutes.
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Pour the sauce over cooked penne pasta.
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Add in the fresh basil, then sprinkle with Parmesan cheese.
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WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
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