Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken with artichokes and olives. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Add broth, artichoke hearts and the browned chicken and return to a simmer. Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat.
Chicken with Artichokes and Olives is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken with Artichokes and Olives is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have chicken with artichokes and olives using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken with Artichokes and Olives:
- Prepare 1 packages refrigerated angel hair pasta
- Make ready 1 lb. boneless chicken breast
- Prepare 1 can (small) sliced olives
- Prepare 1 jar (small glass) artichokes
- Prepare 1 can Del Monte pasta ready tomatoes
- Prepare 1 medium onion, sliced in eighths
- Take 1 tsp rosemary
- Make ready 1 tbsp vegetable oil
Remove chicken to a platter; keep warm. Repeat procedure with remaining half of chicken. This brilliant technique is a win every time. Add the broth, artichoke hearts, olives, and lemon juice to the skillet; bring to a boil, scraping any browned bits from the bottom of the pan.
Steps to make Chicken with Artichokes and Olives:
- In large skillet, brown chicken in oil on medium heat for 10 min., then flip and brown other side.
- Add tomatoes, juice from artichokes and olives, onion, and rosemary, simmer on low for 30 min.
- Add artichokes and olives, simmer for 5 min.
- Cook angel hair pasta, drain.
- Put food on pasta.
Stir in the parsley, then spoon the sauce over the chicken. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf.
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