Chat-a-Peppino: Diced Chicken with Linguine in Wine Pan Sauce

Ingredients

• •4 (about 6 oz each) Chicken breasts, diced into bite-sized pieces
• •1 pound Linguine pasta
• •1 cup Kalamata olives, pitted
• •1 (14 oz) can, drained Artichoke hearts, quartered
• •2 medium Bell peppers (any color), diced
• •4 cloves Garlic, minced
• •3 tablespoons Olive oil
• •1 cup Dry white wine
• •1 teaspoon Salt
• •½ teaspoon Black pepper
• •1 teaspoon Italian seasoning

Instructions

1. 1Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, then drain and set aside.
2. 2While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
3. 3Season the diced chicken with salt and pepper, then add it to the hot skillet and cook until golden, about 5–7 minutes.
4. 4Add the minced garlic to the skillet and cook for about 1 minute until fragrant.
5. 5Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2–3 minutes.
6. 6Add the diced bell peppers, artichoke hearts, kalamata olives, and Italian seasoning to the skillet.
7. 7Simmer the sauce for 5–8 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
8. 8Add the cooked linguine to the skillet and toss everything together until well combined.
9. 9Taste and adjust seasoning with additional salt and pepper as needed.
10. 10Serve hot, drizzling with extra olive oil if desired.