Pasta With Chicken And Sun-dried Tomatoes

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 3 tablespoons black olives or 3 tablespoons greek olives, chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 1/4 cup pine nuts
• 4 marinated artichoke hearts, diced
• 2 teaspoons capers
• 1 small onion, diced
• 1 cup sun-dried tomato, sliced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• fresh ground black pepper
• freshly grated parmesan cheese
• 1/4 cup flour
• 1 lb linguine
• 2 cups chicken broth
• 4 garlic cloves, thinly sliced

Recipe

• 1 roast pine nuts at 400 degrees for 8-10 minutes. shake the pan a few times to prevent burning.
• 2 dredge chicken in flour. heat olive oil in a skillet and add the dredged chicken. cook each side until golden brown. set chicken aside and keep warm.
• 3 prepare linguini according to package directions while the chicken is cooking.
• 4 saute garlic and onions until tender. stir sun-dried tomatoes, capers, olives, artichokes, parsley and pine nuts into skillet. add oregano, basil and ground pepper. pour in chicken broth and bring to a slow boil, stirring occasionally. add chicken breats and continue to cook for 30 more seconds. serve over linguini and sprinkle with parmesan cheese.