Years ago, Jon and I would go to a small restaurant in Concord. He would always order the "Pollo Angelo" which was a spicy pasta dish with chicken, garlic and pepperoncini in a wine sauce. We haven't been to that restaurant in a while, as we are happy to get home from work, rather than hanging around in Concord. I remembered the dish he used to love and decided to make it for him. And, of course, I modified it and added more stuff he loves (capers, artichokes, and sun dried tomatoes). This dish is a great "staples dish" meaning that the majority of ingredients can be kept in the pantry and combined for a lovely dish.
-I like to cut the chicken into pieces that are the same size as the pasta.
-Drain all the ingredients. Rinse the capers (as they are salty), but don't rinse all the ingredients as the marinades add some sauce
2-4 chicken breasts, sliced into bite size pieces
3 cloves garlic, smashed2 T olive oil
1 cup white wine
1 cup chicken broth
1/2 cup sliced sun dried tomatoes
1/4 cup capers
1/2 cup pitted Kalamata olives (optional)
1 cup artichoke hearts, chopped
1/2 cup sliced pepperoncini
1 cup grated Parmesan cheese
Cook pasta according to package directions. When pasta is cooked, drain. Set aside. While pasta is cooking prepare the sauce.
In a large pan, heat oil and add sliced chicken. Add chicken in batches, if needed. Cook chicken thoroughly. When chicken is cooked, add garlic. Let sizzle and cook for 2 minutes.
Add chicken broth and let cook down for 2 minutes. Stir in wine.
Add artichokes, capers and sun dried tomatoes. Let heat through.
Combine the pasta with the chicken sauce.
Spoon into bowls.
Before serving, top with pepperoncini and grated cheese.