Ingredients
- 2 skinless chicken breasts
Kosher salt and freshly ground black pepper
Extra virgin olive oil (EVOO)
2 cups cherry or teardrop tomatoes, halved
1 small onion, thinly sliced
1/2 cup rough chopped black olives, pits removed
1 six ounce can artichoke hearts, drained, and quartered
2 tablespoons capers, drained
5 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/3 cup white wine
2 fettuccine pasta nests
2 cups baby arugula
1/2 teaspoon lemon juice
Shaved aged Pecorino Romano
Italian flat-leaf parsley
Description
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