Quick Double Tomato Chicken With Artichoke Hearts And Olives

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 8 ounces corkscrew macaroni or 8 ounces penne pasta, such as rotini
• 1/3 cup sun-dried tomato packed in oil, drained reserving 2 tbsp. oil, and cut in 1/4-inch wide strips
• 1 lb boneless skinless chicken breast half, cut in 1/2-inch wide strips
• salt and pepper, to taste
• 14 1/2 ounces canned diced tomatoes with basil oregano and garlic
• 12 ounces marinated artichoke hearts, drained, halved lengthwise
• 1/2 cup pimento-stuffed green olives, halved
• 1/3 cup grated parmesan cheese, for garnish (optional)
• 1 tablespoon chopped basil, for garnish (optional)

Recipe

• 1 cook pasta according to package directions; drain, reserving 1/4 cup cooking water.
• 2 in nonstick skillet over medium-high heat, heat 2 tablespoons of oil drained from sun-dried tomatoes. sprinkle chicken with salt and pepper to taste. add chicken to skillet and cook until golden, 3-4 minutes.
• 3 add remaining ingredients and reserved pasta water. bring to a boil. on medium, cook 4 minutes.
• 4 add pasta and heat through. if desired, sprinkle with parmesan chees and chopped basil.