Pasta with Chicken, Olives, Red Peppers and Artichokes

Pasta with Chicken, Olives, Red Peppers and Artichokes

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 6 Servings

The flavors of the Mediterranean really shine in this simple yet elegant dish. Use the pasta of your choice, but note that penne work exceptionally well in this recipe.


  • 12 ounces penne pasta
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons extra-virgin olive oil, divided
  • 12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced
  • Salt & freshly ground pepper to taste
  • 2 small red bell peppers, thinly sliced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
  • 1 cup pitted olives
  • 1 9-ounce package frozen artichoke hearts, thawed, or 1 14-ounce can, rinsed
  • Parmesan cheese to top


  1. Cook the pasta according to package directions, drain and return to the pot.
  2. Place 1 tablespoon of oil into a large sauté pan over medium-high heat, add the chicken and sauté for 4 minutes. Sprinkle the chicken with salt and pepper, and transfer to a plate.
  3. Put the other tablespoon of oil into the pan, add the peppers, shallots and garlic, and sauté the mixture for 3 minutes. Transfer to the plate with the chicken and set aside.
  4. Pour the broth and vinegar into the sauté pan and add the rosemary and olives. Bring the mixture to a boil, then add the artichokes and the pasta and cook for 3 minutes.
  5. Place the chicken mixture back into the pan and toss the pasta with a few pinches of salt, pepper and the pine nuts. Serve immediately with Parmesan cheese.

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