Pan-Seared Diced Chicken and Shrimp with Artichokes, Olives, and Pasta

Ingredients

• •1 lb diced chicken
• •½ lb shrimp, peeled and deveined
• •2 tablespoons olive oil
• •3 garlic cloves, minced
• •1 cup white wine
• •1 cup chicken broth
• •1½ cups artichoke hearts, halved
• •¾ cup roasted red peppers, sliced
• •½ cup kalamata olives, pitted
• •¼ cup green olives with pimento
• •12 oz pasta (penne or linguine)
• •to taste salt
• •to taste black pepper
• •2 tablespoons fresh parsley, chopped

Instructions

1. 1Cook the pasta according to package directions in salted boiling water, then drain and set aside.
2. 2Pat the diced chicken dry and season with salt and pepper.
3. 3Heat olive oil in a large skillet over medium-high heat until shimmering.
4. 4Add the chicken to the hot skillet and cook for 5–6 minutes, stirring occasionally, until golden and mostly cooked through.
5. 5Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
6. 6Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
7. 7Add the artichoke hearts, roasted red peppers, kalamata olives, and green olives with pimento to the skillet.
8. 8Let the mixture simmer for 3–4 minutes until the sauce reduces slightly and the chicken is fully cooked.
9. 9Add the shrimp to the skillet and cook for 2–3 minutes, stirring gently, until the shrimp are pink and cooked through.
10. 10Stir in the cooked pasta and toss everything together to combine.
11. 11Taste and adjust seasoning with additional salt and pepper as needed.
12. 12Transfer to a serving dish, garnish with fresh parsley, and serve immediately.