Sicilian Chicken Spaghetti

Ingredients

• 320g / 11oz spaghetti (or other long pasta)
• 2 chicken breasts , each halved horizontally to form 2 thin steaks
• 2 tbsp olive oil
• Salt and pepper
• 3 garlic cloves , minced
• 1/2 cup (125 ml) white wine (Note 1)
• 800g / 28oz can crushed tomato
• 1/2 cup (125 ml) water (about 1/3 empty tomato can)
• 1 cup (100g) sliced black olives (Note 2)
• 170g / 6 oz artichokes (marinated in can or jar), drained (Note 2)
• 1/2 – 1 tsp red pepper flakes (spiciness – adjust to taste!)
• 1/2 tsp salt and pepper , each
• 1 cup basil leaves , optional (or sub baby spinach)

Instructions

• Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
• Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.

Sauce:

• Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
• Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated.
• Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
• Stir shredded chicken into sauce.
• Add pasta into sauce, still on the stove. Toss well for 1 minute or until sauce reduces more and is clinging to pasta strands, rather than pooled in the skillet.
• Just before serving, toss through fresh basil.
• Serve immediately with parmesan!