If you like artichokes, olives, chicken, and wine…you’ll love this. It sounds weird. Wine, lemon, mint, and oregano? What kind of crazy mix is that? But it works. And it quickly became my all-time favorite meal.
Olive and Artichoke Chicken Pasta
2 tbsp olive oil
4 cloves garlic, minced
4 chicken breasts, cut (strips, cubes, whatever you like!)
2 (6.5 oz – that’s the little ones) jars of marinated artichoke hearts
2/3 cup sliced or chopped black olives (I just throw in the whole can)
1/2 cup dry white wine (I like a Sauvignon Blanc)
3 tbsp lemon juice
1/2 cup chicken broth
1 tsp oregano
1 tbsp mint
4 tbsp olive oil (making 6 total)
Gluten free pasta (I find the corn pastas work the best, but use rice or quinoa pasta if there’ s a corn allergy among you) – recipe calls for angel hair, but I’ve used spaghetti and rotini successfully! You’ll need enough for 4-6 servings.
Heat 2 tbsp olive oil on medium heat in a large skillet or wok. Quickly saute the garlic for 1 minute. Add the chicken, saute for 3 more minutes.
Add olives, artichokes, wine, and 1/2 the lemon juice. Cook 1-2 minutes.
Add the chicken broth and herbs, season with salt & pepper. Cover, and lower heat to med-low. Cook until chicken is done.
Cook pasta in a large pot of boiling water, following package instructions. Drain and toss with remaining lemon juice and olive oil. Add chicken mixture and lightly toss. Serve.
Note: When I make this, I usually pour in the whole jar of artichokes, liquid and all – and then use a powdered gluten free chicken stock. I find this adds a little more of the artichokey flavor. It does tend to make the dish a little “soupy” though, so feel free to omit that, or to thicken the sauce up a bit with some cornstarch or similar.