Sicilian Chicken Spaghetti

Get ready for a pasta night upgrade that’ll make your regular spaghetti jealous! This Sicilian-inspired chicken spaghetti brings bold Mediterranean flavors right to your dinner table in just 20 minutes.

Picture this: tender strips of chicken, briny olives, and marinated artichokes dancing through perfectly al dente spaghetti, all wrapped in a garlicky tomato sauce that’s got just the right kick of heat. It’s the kind of dish that makes you look like a culinary genius with barely any effort.

Ingredients

For the Pasta:

• 320g / 11oz spaghetti
• 2 chicken breasts, halved horizontally
• 2 tbsp olive oil
• Salt and pepper

For the Sauce:

• 3 garlic cloves, minced
• 1/2 cup white wine
• 800g / 28oz crushed tomato
• 1/2 cup water
• 1 cup sliced black olives
• 170g / 6oz marinated artichokes, drained
• 1/2 – 1 tsp red pepper flakes
• 1/2 tsp each salt and pepper
• 1 cup basil leaves, optional

For Serving:

• Parmesan cheese, freshly grated

Steps

1. Bring a large pot of salted water to boil and cook pasta according to package directions, minus 1 minute. Drain and set aside.
2. Season chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken for 1½ minutes per side until golden. Remove and shred.
3. In the same skillet, heat remaining oil. Add garlic and sauté for 15 seconds until fragrant.
4. Pour in wine, simmer for 1 minute while scraping up brown bits.
5. Add tomatoes, water, olives, artichokes, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
6. Stir in shredded chicken.
7. Add pasta to sauce, tossing for 1 minute until sauce thickens and clings to pasta.
8. Toss with fresh basil and serve immediately with grated parmesan.

Smart Swaps

• Use whole wheat spaghetti for extra fiber
• Substitute chicken thighs for more flavor
• Try capers instead of olives for a different briny kick

Make It Diabetes-Friendly

• Replace regular pasta with zucchini noodles (reduces carbs by 30g per serving)
• Use brown rice pasta (GI of 50 vs 75 for regular pasta)
• Portion size: limit to 1 cup cooked pasta per serving
• Pair with a side salad dressed with olive oil to slow carb absorption

Pro Tips

• Reserve 1 cup pasta water before draining to adjust sauce consistency
• Use room temperature chicken for even cooking
• Don’t skip the wine-deglazing step – it adds crucial depth of flavor