Sicilian Chicken Spaghetti
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
619 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
Sicilian Chicken Spaghetti
Description
This Sicilian Chicken Spaghetti recipe combines cooked spaghetti with a tomato sauce enriched by minced garlic, white wine, black olives, and marinated artichokes. The sauce is gently simmered and includes shredded chicken breast that was seared beforehand for a golden exterior before being shredded into the sauce. The addition of red pepper flakes gives the sauce a mild heat, balanced by the acidity of the tomatoes and tanginess from olives and artichokes.
The cooking method involves rapidly reducing the sauce and tossing it with spaghetti so the sauce coats the pasta strands evenly. Fresh basil stirred in at the end adds herbal brightness, and sprinkling freshly grated Parmesan cheese provides a finishing richness. The dish balances hearty protein with bold, savory, and slightly spicy flavors arising from the combination of ingredients.
The recipe suggests substitutions like different antipasto vegetables for olives and artichokes or chicken stock instead of wine. Serving immediately preserves the texture and flavor balance. This pasta makes for a flavorful family meal or dinner option where the sauce boasts multiple complementary Mediterranean-inspired ingredients.
Ingredients
- 320g / 11oz spaghetti (or other long pasta)
- 2 chicken breast each halved horizontally to form 2 thin steaks
- 2 tbsp olive oil
- salt
- black pepper
- 3 garlic minced, cloves
- 1/2 cup (125 ml) white wine (Note 1)
- 800g / 28oz crushed tomato canned
- 1/2 cup (125 ml) water (about 1/3 empty tomato can)
- 1 cup (100g) black olive Note 2, sliced
- 170g / 6 oz Artichoke marinated in can or jar), drained (Note 2
- 1/2 - 1 tsp red pepper flakes (spiciness - adjust to taste!)
- 1/2 tsp salt each
- 1/2 tsp black pepper each
- 1 cup basil optional (or sub baby spinach, leaves
Serving
- Parmesan Cheese , freshly grated
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 contributes complexity but can be substituted with chicken stock for a non-alcoholic version.
- Black olives and artichokes add tang and texture; alternatives like marinated roasted peppers or mushrooms will also work.
- Adjust red pepper flakes to taste to control the dish's spiciness level.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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