Ingredients: |
Ingredients: 4 Tbsp extra virgin olive oil, divided
1 yellow onion, diced
3 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cut into 1 inch chunks
˝ c chicken stock or broth
˝ c dry white wine
1 (14 oz) can artichoke hearts, drained and quartered
˝ c sun-dried tomatoes (the kind that’s packed in oil)
˝ tsp thyme
˝ tsp Italian seasoning
salt and pepper, to taste
12 oz thin spaghetti pasta
6 oz feta or grated Parmesan cheese
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Directions: |
Directions:In a large skillet over medium heat, add 2 Tbsp olive oil and heat until shimmering. Add onion, cook for 4 to 5 minutes, until translucent. Add garlic and cook for 30 seconds. Add chicken and sauté until chicken is no longer pink on outside (chicken will not be cooked through at this point - you are just cooking the outside). Set a large stock pot of water over high heat to bring to a boil. Continue with the rest of the recipe while the water comes to a boil. Add chicken stock, white wine, artichoke hearts, sun-dried tomatoes, thyme, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook until chicken is cooked through, about 8 minutes. While chicken cooks, add a tablespoon of salt to boiling water and add pasta. Cook pasta according to package directions, until al dente. Drain pasta and toss in the remaining 2 T extra virgin olive oil. Spoon chicken and sauce mixture over top of the pasta and sprinkle with cheese. |
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