Serves 4; Prep & cook time – about 1-1 ½ hours
- 2 lbs – boneless, skinless chicken breasts (4 breast halves)
- 2 TBSP – Olive Oil
- 1 tspn – salt, to taste
- 1 tspn – pepper, to taste
- 2 tspn – oregano
- 1 lb – Angel Hair pasta
- 2 TBSP – Olive Oil
- 1 – Large Onion, chopped
- 6 cloves – Garlic, fine chopped
- 2 tspn – Oregano
- 1 tspn – Marjorum
- 7 oz – sun-dried tomatoes
- 15 – Calabrian chili peppers, sliced
- 12 oz (1 jar, water packed) – Artichoke Hearts, drained, quartered
- 2 TBSP (heaping) – flour
- 1 cup – white wine
- 2 cups – chicken broth
- 2 TBSP – Capers, chopped
- 1 cup – Kalamata Olives, pitted
- Parmesan cheese, grated
Pound the chicken breasts to 1/2” thick for even cooking. Salt and pepper over both sides of chicken. Sprinkle oregano evenly over one side of chicken. Heat 2 TBSP olive oil in a 4 quart (dutch oven) pan at medium heat and sear the chicken (oregano side down first) for 4 minutes each side to brown and mostly cooked. Set aside.
In a separate pot, prepare the Angel Hair pasta in salted boiling water per package directions.
In the same dutch oven used for the chicken at medium-high heat, add the 2 TBSP olive oil, onions, garlic and stir for 3 minutes. Add the oregano, marjoram, sun-dried tomatoes, and calabrian chilis and stir for 2-3 minutes. Add the artichoke hearts, stir to combine and then add the flour. Stir for 3 minutes to make a paste and partially brown the flour. Add the white wine, then chicken broth and bring to a boil while stirring. Add the capers, olives and chicken, cover the pot, and set heat to a low simmer stirring occasionally – about 4-6 minutes.
Serve over pasta with a garnish of grated parmesan cheese.