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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless skinless chicken thighs
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1 onions (medium, sliced)
- 1 jar marinated artichoke hearts (6 oz., drained)
- 2 Tbsp. kalamata (chopped, or oil-cured olives)
- 1 jar Bertolli® Arrabbiata Sauce
- 1/3 cup dry red wine (or beef broth)
- 2 Tbsp. fresh basil leaves (chopped)
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Directions
- Season chicken, if desired, with salt and black pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
- Cook onion, artichoke hearts and olives in same skillet, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and wine. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 15 minutes or until chicken is thoroughly cooked. Stir in basil. Serve, if desired, over hot cooked orzo or rigatoni pasta.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium135mg6% |
| Potassium330mg9% |
| Protein23g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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