Ingredients
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4 boneless skinless chicken breasts
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3 tablespoons black olives or 3 tablespoons Greek olives, chopped
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2 tablespoons fresh parsley, chopped
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3 tablespoons extra virgin olive oil
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1/4 cup pine nuts
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4 marinated artichoke hearts, diced
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2 teaspoons capers
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1 small onion, diced
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1 cup sun-dried tomato, sliced
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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fresh ground black pepper
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freshly grated parmesan cheese
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1/4 cup flour
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1 lb linguine
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2 cups chicken broth
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4 garlic cloves, thinly sliced
Instructions
- Roast pine nuts at 400 degrees for 8-10 minutes. Shake the pan a few times to prevent burning.
- Dredge chicken in flour. Heat olive oil in a skillet and add the dredged chicken. Cook each side until golden brown. Set chicken aside and keep warm.
- Prepare linguini according to package directions while the chicken is cooking.
- Saute garlic and onions until tender. Stir sun-dried tomatoes, capers, olives, artichokes, parsley and pine nuts into skillet. Add oregano, basil and ground pepper. Pour in chicken broth and bring to a slow boil, stirring occasionally. Add chicken breats and continue to cook for 30 more seconds. Serve over linguini and sprinkle with parmesan cheese.