Chicken Rustica Arrabbiata

Studded with marinated artichoke hearts and kalamata olives, this sautéed chicken dish is topped with spicy tomato sauce and served over the pasta of your choice.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
chicken rustica arrabiata

Serves: 4

Yields: 4 main-dish servings

Total Time: 30 min

Prep Time: 5 min

Cook Time: 25 min

Ingredients
    U.S.         Metric     Conversion chart

    1 pound(s) boneless, skinless chicken thighs
    Salt and pepper
    1 tablespoon(s) Bertolli? Classico? Olive Oil
    1 medium onion, sliced
    1 jar(s) (6-ounce) marinated artichoke hearts, drained
    2 tablespoon(s) chopped kalamata or oil-cured olives
    1 jar(s) Bertolli? Arrabbiata Sauce
    1/3 cup(s) dry red wine or beef broth
    2 tablespoon(s) chopped fresh basil leaves

Directions

    Season chicken, if desired, with salt and black pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
    Cook onion, artichoke hearts, and olives in same skillet, stirring occasionally, 3 minutes or until onion is tender. Stir in sauce and wine. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet.
    Simmer covered 15 minutes or until chicken is thoroughly cooked. Stir in basil. Serve, if desired, over hot cooked orzo or rigatoni pasta.