- 2-3 T. olive oil
- 1 lb. boneless, skinless chicken breasts
- Kosher salt and cracked black pepper
- 1 T. Italian seasoning
- 1 yellow onion, diced
- 3 tsp. of minced green garlic or 3 cloves of garlic, smashed and minced
- ½ c. grape tomatoes, sliced in half
- ⅓ c. sun-dried tomatoes, roughly chopped
- 2 T. drained capers
- ½ c. kalamata olives, sliced in half
- ¼ tsp. chili flakes
- 2 tsp. anchovy paste or 4 anchovy fillets, minced
- 12 oz. short pasta - I used radiatori
- 3 c. chicken broth
- 1 T. tomato paste - I used sun-dried tomato paste
- ⅓ c. dry white wine
Heat the olive oil in a large sauté pan or skillet over medium-high heat.
Season the chicken with salt, pepper, and Italian seasoning.
Place the chicken in the skillet and cook for about 7 minutes per side, or until the meat is no longer pink in the middle. Cook time will definitely depend on the size of the chicken breasts and your cooktop, so keep a close eye on them.
When the chicken is done, carefully transfer it to a plate or serving platter.
Add the onion, garlic, tomatoes, sun-dried tomatoes, capers, olives, chili flakes, and anchovies to the pan and cook for about 5 minutes, or until the onions are translucent.
Add the pasta to the pan along with the chicken broth, tomato paste, and white wine; give it a good stir.
Slice the cooked chicken into bite-sized pieces and return it the skillet, reduce the heat to low, and let everything simmer for 20 minutes, or until the pasta is cooked and has absorbed nearly all of the liquid.
- Yields: 4-6 servings
- Preparation Time: 40 minutes