Chicken Rustica Arrabbiata Recipe

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Susan Gardner Modified: March 24, 2022
Chicken Rustica Arrabbiata Recipe

How To Make Chicken Rustica Arrabbiata

Served over tender pasta, sauteed chicken and tender artichoke hearts are simmered in a rich arrabbiata-wine sauce, for a rich and mouthwatering dish.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 1lbchicken thighs,boneless skinless
  • salt and pepper,to taste
  • 1tbspBertolli® Classico™ Olive Oil
  • 1medium onion
  • 1jarmarinated artichoke hearts
  • 2tbspkalamata,chopped, or oil cured olives
  • 1jarBertolli® Arrabbiata Sauce
  • dry red wine,or beef broth
  • 2tbspfresh basil leaves,chopped


  1. Season chicken, if desired, with salt and black pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.

  2. Cook onion, artichoke hearts, and olives in same skillet, stirring occasionally, for 3 minutes or until onion is tender. Stir in sauce and wine. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet.

  3. Simmer covered 15 minutes or until chicken is thoroughly cooked. Stir in basil.

  4. Serve, if desired, over hot cooked orzo or rigatoni pasta.


  • Calories: 387.74kcal
  • Fat: 25.82g
  • Saturated Fat: 5.91g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 10.99g
  • Polyunsaturated Fat: 5.17g
  • Carbohydrates: 17.00g
  • Fiber: 4.14g
  • Sugar: 10.70g
  • Protein: 21.84g
  • Cholesterol: 114.53mg
  • Sodium: 841.36mg
  • Calcium: 66.89mg
  • Potassium: 830.76mg
  • Iron: 2.72mg
  • Vitamin A: 85.94µg
  • Vitamin C: 5.67mg
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