Sicilian Chicken Spaghetti

Name: Sicilian Chicken Spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 320g / 11oz Spaghetti; 2 chicken breasts; 2 tbsp olive oil; salt and pepper; 3 garlic cloves; 1/2 cup (125 ml) white wine; 800g / 28oz can crushed tomato; 1/2 cup (125 ml) water; 1 cup (100g) sliced black olives; 170g / 6 oz artichokes; 1/2 - 1 tsp red pepper flakes; 1/2 tsp salt and pepper; 1 cup basil leaves; Parmesan Cheese

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4.9

81 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
619 kcal
Course
Main Course
Cuisine
Italian, Italian-American Fussion

Sicilian Chicken Spaghetti

Kai Walton

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Recipe video above. A quick tomato chicken spaghetti with olives, artichokes and a kick of spice if you so choose! Very little prep - nothing to chop except garlic!

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Ingredients

Servings

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)

Serving

Parmesan Cheese , freshly grated

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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!

Notes

White wine adds depth and complexity of flavour to this otherwise simple sauce! Any white wine is fine here - dry, sweet, woody. Sub with chicken stock/broth, low sodium.
Olives and artichokes - sub with any antipasto type things that have a bit of a tangy or marinated bite to them. I’m thinking: roasted peppers, marinated mushrooms, sun dried tomatoes – that sort of thing. Leftover homemade Marinated Roasted or Marinated BBQ vegetables would be 100% perfect too (in fact, probably the BEST!)
Nutrition per serving.

Nutrition Information

Show Details

Calories 619cal (31%) Carbohydrates 81g (27%) Protein 34g (68%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 56mg (19%) Sodium 1617mg (67%) Potassium 1165mg (33%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 1192IU (24%) Vitamin C 23mg (26%) Calcium 124mg (12%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 619 kcal

% Daily Value*

Calories	619cal	31%
Carbohydrates	81g	27%
Protein	34g	68%
Fat	16g	25%
Saturated Fat	2g	10%
Cholesterol	56mg	19%
Sodium	1617mg	67%
Potassium	1165mg	25%
Fiber	8g	32%
Sugar	12g	24%
Vitamin A	1192IU	24%
Vitamin C	23mg	26%
Calcium	124mg	12%
Iron	7mg	39%