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)
• Parmesan cheese, freshly grated

Steps

1. Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
2. 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.
3. Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
4. 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.
5. Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
6. Stir shredded chicken into sauce.
7. 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.
8. Just before serving, toss through fresh basil.
9. Serve immediately with parmesan!