Author Notes
This is a dish fusing the olive martini taste with a chicken and pasta dish. It is actually a recipe that came to me in the middle of the night lol! I couldn't sleep so I kept thinking of creative ways to incorporate citrus and olives into a hearty dish. Once I thought of this, I knew I had to make it. It came out better than I thought it would. —Shea G.
Ingredients
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1 pound
boneless, skinless chicken breasts
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1 pound
angel hair pasta
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1 cup
onion, diced
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3 tablespoons
garlic, minced
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3 tablespoons
Worchestershire
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2 tablespoons
Lemonpepper seasoning
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14 ounces
baby artichokes, chopped
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1 handful
Sicilian green olives, pitted and NOT stuffed
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2 tablespoons
olive juice from jar
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1 cup
chicken broth
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1 cup
white wine
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2 tablespoons
gin
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2 tablespoons
lemon juice
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16 ounces
petite diced tomatoes
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4 tablespoons
olive oil
Directions
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Spread the chicken pieces into one layer on a big plate or prep area. Stab with a fork several times, then sprinkle on the Worchestershire followed by a few generous shakes of the lemon pepper.
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Cook pasta according to package directions.
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Heat about 1 tbsp of olive oil in a large saute pan over medium-high heat. Throw in the chicken when the oil is hot. Let it brown for about a minute or two, then toss. Turn it, browning the other sides and continue cooking until browned and done - about 6 minutes or so. Move to a plate and cover with foil. Do not rinse the pan...we need those little brown bits!
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Add another tbsp of olive oil to the pan, and then the garlic and onions. Stir until you can smell the garlic and then add the artichokes through parmesan. Bring to a slow boil, then reduce heat to medium-low and cover. Simmer, and stir occasionally, for about 20 minutes.
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Add the chicken to the sauce and simmer about another one or two minutes, then remove from heat. Toss with the pasta and serve.
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