Name: Chicken Rustica Arrabbiata Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken thighs; salt and pepper; 1 tbsp Bertolli® Classico™ Olive Oil; 1 medium onion; 1 jar marinated artichoke hearts; 2 tbsp chopped or oil cured olives kalamata; 1 jar Bertolli® Arrabbiata Sauce; 1 cup dry red wine or beef broth; 2 tbsp chopped fresh basil leaves

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

Serves:

Ingredients

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

Instructions

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.
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.
Simmer covered 15 minutes or until chicken is thoroughly cooked. Stir in basil.
Serve, if desired, over hot cooked orzo or rigatoni pasta.

Nutrition

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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