4 Chicken Breasts, skinless, boneless, cut into strips
2 cups Marinated Artichoke Hearts, quartered
4 cloves Garlic, minced
1 large Red Onion, diced
1 cup Cherry Tomatoes, sliced in half
1 tsp Crushed Red Pepper
2-4 Tbsp Olive Oil
1 cup Pinot Grigio or White Wine
1 Tbsp Basil, chopped fine
1/2 Tbsp Oregano, chopped fine
1 Tbsp Parsley, chopped fine
1 tsp Black Pepper
1 tsp Salt
2-4 Tbsp grated Parmesan Cheese
1 lb Fettuccine (fresh if possible)
Water for boiling
1 tsp Capers for Garnish
- Strain the Oil from the Artichokes into a bowl containing the Chicken. Set the Artichokes to the side, but marinade the Chicken for 1 hour.
- When ready to cook, begin heating a pot of water on high heat for the Pasta.
- In a large skillet, combine 1 Tbsp of the Olive Oil with the Onions and Salt, and cook for 2 minutes on medium heat.
- Add the Garlic, Crushed Red Pepper, and Chicken (with the Oil) and sauté until the Chicken begins to brown.
- Add the White Wine, careful as it may flare up. Cook for 5 minutes, stirring well.
- Add the Artichokes and Cherry Tomatoes and cook for another 2-5 minutes until heated through.
- Add the Pasta to the water when it is boiling. Watch if you are using fresh Fettuccine as it cooks quicker than dried.
- Strain the Pasta and toss with the Parmesan, Salt, Pepper, Herbs and the remaining Olive Oil in a large bowl.
- Add the Chicken Artichoke Mixture, and toss well.
Makes about 4-6 Servings.
NOTES: So I had to come up with dinner at the last minute, and searched the cupboard and fridge for ingredients – the result was this dish. It is similar to Chicken Vino Bianco from Olive Garden (which I admit I did not know existed until I was trying to search for similar dishes to come up with a name for what I made), except that I add vegetables, do not use the large amount of Butter, nor did I batter the Chicken. Thus we find a healthier, lighter, dish that is still full of flavor.