I have to say this is one of my favorite dishes to eat and make. It's fairly easy and it's great if you're having a dinner party. However, Brian hates it. He destroys this dish by picking out the artichokes, olives and tomatoes. It makes me cringe when I see him doing this, although he does give me all his scraps.
When I make this dish I use my huge anodized calphalon pan because I'm able to fit everything in there. If you don't have a pan this size (and once I figure out how to write html, I'll include a link to the picture of the pan) just sear the chicken in a pan and then mix everything together in the pot you use to boil your pasta.
Oh and by the way...this is another SSCC recipe. Shout out to Sue, who I believe got this from a Cooking Light magazine. I make some changes to the recipe which I've noted below.
1 large jar marinated artichoke heart quarters, undrained
about 1 ½ lbs chicken (I use chicken breast but the orginal recipe called for thighs)
¼ tsp salt
¼ tsp pepper
1 garlic clove, minced
½ cup sliced green onions
½ cup dry white wine
4 cups cooked cavatappi or fusilli (I use the whole box)
1 (14.5 oz) can diced tomatoes, drained
1 tbsp chopped pitted kalamata olives
2 tbsp grated fresh parmesan cheese
Drain artichokes reserving marinade.
Dredge chicken in small amount of flour, salt and pepper. In a large skillet cook chicken in olive oil until done and slightly browned. (This is a one pan meal, so the larger the pan the better). Add garlic and onions. Sauté about one minute. Stir in reserved artichoke marinade and wine, scraping the pan to loosen browned bits. Bring to a boil; reduce heat and stir in artichokes, pasta, olives and tomatoes. Cook a few more minutes until thoroughly heated. Sprinkle with cheese.
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