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chicken breasts Worcestershire sauce lemon pepper Pasta olive oil onion garlic weight Artichokes olive juice chicken broth white wine gin lemon juice tomatoes Parmesan cheese
Viewed: 93 - Published at: 8 years agoIngredients
- 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1" Pieces
- 3 Tablespoons Worcestershire Sauce
- 1 Tablespoon Lemon Pepper Seasoning
- 12 ounces, weight Angel Hair Pasta
- 2 Tablespoons Olive Oil, Divided
- 1 cup Onion, Diced
- 2 cloves Garlic, Minced
- 14 ounces, weight Artichokes, Canned, Chopped
- 2 Tablespoons Olive Juice, From The Jar
- 1 cup Chicken Broth
- 1 cup White Wine
- 2 Tablespoons Gin
- 2 Tablespoons Lemon Juice
- 16 ounces, weight Petite Diced Tomatoes
- 3 Tablespoons Parmesan Cheese, Shredded
Method
- Spread the chicken pieces into one layer on a big plate or prep area.
- Stab with a fork several times, then sprinkle on the Worcestershire sauce followed by a few generous shakes of the lemon pepper.
- Allow to marinate for a few minutes.
- Cook pasta according to package directions.
- Meanwhile, heat about 1 Tablespoon of olive oil in a large saute pan over medium-high heat.
- Throw in the chicken when the oil is hot.
- Let it brown for about a minute or two.
- Then, turn it, browning the other sides and continue cooking until browned and done about 6 minutes or so.
- Move to a plate and cover with foil.
- Do not rinse the pan...we need those little brown bits!
- Add another Tablespoon of olive oil to the pan, and then add the garlic and onions.
- Stir and cook until you can smell the garlic and then add the artichokes and all of the remaining ingredients.
- Bring to a slow boil, then reduce heat to medium-low and cover.
- Simmer, and stir occasionally, for about 20 minutes.
- You may want to taste it and adjust for salt and pepper, although you shouldnt need any salt because the olives really season this well.
- Add the chicken to the sauce and simmer about another one or two minutes, then remove from heat.
- Toss with the pasta and serve.
