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Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the past until al dente. Reserve 1/2 cup of the pasta water, then drain.
While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; half the tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking the receipt goes fast, so having them prepared is essential.
Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
Add the pasta to the skillet and toss to coat. Add the artichokes and olives and chicken. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.
Make sure to use really good olive oil, don’t skimp.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 107 (47%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 29.2mg||9 %|
|Sodium 1429.3mg||49 %|
|Potassium 714.9mg||19 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 12g|
|Protein 14.5g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 228
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