- 1¾ lb. boneless, skinless chicken breast, cut into ½” cubes
- ¼ cup flour
- ½ teaspoon seasoned salt (like Lawry’s)
- ¼ teaspoon freshly ground pepper
- 3 tablespoons olive oil
- 1 med. onion, diced
- 1 red bell pepper, diced
- 3 large cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 teaspoons sugar
- ¾ to 1 teaspoon kosher salt, or to taste
- Dash cayenne (optional)
- ½ cup white wine
- 1 – 6 oz. jar marinated artichoke hearts, drained and quartered
- 1 – 4 oz. can sliced black olives, drained
- 1 – 28 oz. can crushed tomatoes
- 1 lb. dried pasta of choice (gemelli, rotini, or penne recommended)
- Freshly grated parmesan cheese
1. In a large ziplock bag combine the flour, seasoned salt, and pepper. Shake to mix thoroughly. Add chicken to the bag, and shake to evenly coat pieces. In a large (5 quart) dutch oven or soup pot, heat 2 tablespoons of the olive oil over med-hi heat. Once the oil is hot and shimmery, add chicken and cook, stirring occasionally, until golden brown in spots, 8 to 10 minutes. Remove chicken from pan and set aside.
2. Reduce heat to medium, and add remaining 1 tablespoon olive oil pan. Add onion and bell pepper and sauté 5 minutes or until soft. Add garlic, paprika, herbs, sugar, salt, and cayenne to the pan, and cook stirring, 1 minute more.
3. Add wine to the pan and bring to a simmer, scraping to remove any browned bits from bottom of pan. Add artichoke hearts, olives, browned chicken, and crushed tomatoes. Stir to combine. Bring to a simmer and reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.
4. While sauce is cooking, boil the pasta. Before serving, taste and adjust seasonings in the sauce. Top or toss pasta with sauce, and garnish with freshly grated parmesan cheese. Mangia!