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Chicken, tapenade and artichoke pasta
Chicken, tapenade and artichoke pasta
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Savor the irresistible blend of chicken and artichokes in this pasta dish.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 2 medium red onions, halved, thinly sliced
  • 125g (3/4 cup) sun-dried tomatoes, halved lengthways (quartered if large)
  • 8 (about 380g) marinated artichoke hearts, drained, cut into thin wedges
  • 60g (1/4 cup) olive tapenade (see notes)
  • 4 (about 180g each) chicken breast fillets
  • 500g fresh fettuccine
  • 82.50 ml chopped fresh continental parsley leaves
  • 2-15.90 gm fresh lemon juice
  • Salt & freshly ground black pepper
  • Shaved parmesan, to serve
Instructions:
  • In a large non-stick frying pan over medium heat, sauté the onion in 1 tablespoon of oil until soft, about 8 minutes. Stir in the sun-dried tomato and garlic, cooking for an additional 2 minutes. Add artichokes and heat through. Transfer mixture to a heatproof bowl, cover to keep warm, and set aside. Clean the pan with a paper towel.
  • Evenly coat both sides of the chicken breasts with tapenade. Heat the remaining oil in a frying pan over medium-high heat, then cook the chicken for 4-5 minutes on each side until cooked through. Rest the chicken for 3-4 minutes before thinly slicing it across the grain.
  • While preparing other components, boil a generous amount of salted water. Cook the pasta for 2-3 minutes until al dente, then drain and return it to the pan.
  • Combine the onion mixture, chicken, and parsley with the pasta, gently tossing until everything is well mixed and heated through. Adjust the seasoning with lemon juice, salt, and pepper to taste. Portion into serving bowls and sprinkle with parmesan before serving right away.

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