Test Italian Chicken 1

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds chicken breast
• 2 cups tomatoes
• 3 cloves garlic
• 0.25 cup basil
• 1 whole lemon
• 2 cups spinach
• 8 ounces wheat pasta
• 1 teaspoon red pepper flakes
• 0.5 cup parmigiano reggiano
• 0.25 cup black olives
• 2 tablespoons capers
• 1 cup artichoke heart quarters

Instructions

1. 1Preheat a large skillet over medium-high heat and add olive oil.
2. 2Season the chicken breast with salt and pepper, then add to the skillet. Cook until golden brown on both sides.
3. 3Reduce heat to medium. Add minced garlic and tomatoes, cook until tomatoes are soft.
4. 4Squeeze the lemon juice over the chicken. Add red pepper flakes.
5. 5In a separate pot, cook whole wheat pasta according to package instructions.
6. 6Add spinach to the skillet, cooking until just wilted.
7. 7Stir in black olives, capers, and artichoke hearts. Cook for an additional 3 minutes.
8. 8Drain pasta and add to the skillet. Toss everything together.
9. 9Remove from heat. Stir in chopped basil and grated parmesan cheese.
10. 10Serve warm, garnished with lemon slices and a sprinkle of fresh basil.
11. 11For a gluten-free option, substitute whole wheat pasta with your favorite gluten-free pasta.
12. 12For a dairy-free option, omit the parmesan cheese or use a dairy-free alternative.