MEDITERRANEAN CHICKEN AND PASTA
Steps:
- 1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine, and dried oregano. 2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives. 3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.
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Amelia-Rose Bench
[email protected]The pasta was a bit overcooked. I think I'll cook it for a shorter amount of time next time.
Md Jobeyar
[email protected]The chicken was a bit dry. I think I'll cook it for a shorter amount of time next time.
Tumi Hlwili
[email protected]This dish was a bit too salty for my taste. I think I'll reduce the amount of salt next time I make it.
Sabbir Ahmed Nobel
[email protected]I've made this dish several times now and it's always a favorite. The chicken is always cooked perfectly and the pasta is always al dente. The sauce is also very flavorful, and I especially like the addition of capers.
Tsakani Mbanyele
[email protected]This recipe was easy to follow and the dish turned out great! The chicken was moist and flavorful, and the pasta was cooked perfectly. The sauce was also very tasty, and I especially liked the addition of olives.
shahzaib jani
[email protected]I made this dish last night and it was a hit with my family! The chicken was so juicy and flavorful, and the pasta was cooked to perfection. The sauce was also very tasty, and I especially liked the addition of sun-dried tomatoes.
Siraaj Charles
[email protected]This dish was absolutely delicious! The chicken was cooked perfectly and the pasta was al dente. The flavors were amazing and I will definitely be making this again.