Ingredients
The following ingredients have 5 Servings
- 4 - boneless chicken breasts cut into 1 1/2 inch cubes (cut while partially frozen for easy, even cutting)
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) oregano, dried
- 1/2 teaspoon(s) thyme, dried
- 1/4 teaspoon(s) cayenne pepper
- 1 tablespoon(s) parsley, chopped
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 1 medium onion, quartered and sliced into 1/2 inch slices
- 2 clove(s) garlic, minced (or 1 tablespoon prepared minced garlic from the jar)
- 1 can(s) artichoke hearts, 14 oz. (not pickled) chopped into somewhat large pieces (remember they will break up some during cooking)
- 2 cup(s) fresh spinach (cut chiffonade style--roll a bunch of the leaves together cigar-style, and then slice through with a knife to make ribbons) or 1 package frozen chopped spinach, thawed and drained.
- 1 jar(s) spicy pasta sauce (tomato based, any flavor works but spicy works best. If using a garden style sauce, increase the cayenne to taste.), 24 oz
- 1 package(s) penne or other pasta, 16 oz, cooked
Instruction
- Cut up the chicken. Heat the olive oil in a deep skillet. Add the chicken and cook through.
- Add the sliced onion, cook until mostly tender.
- Add the garlic, seasonings, artichokes, and spinach. Continue cooking until some browning of the chicken and onion occurs, but not too much.
- Add the jar of sauce.
- Continue to cook on very low until chicken is fork tender. Serve over pasta or rice.
