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