Prep : 25 minutes Cook: 20 minutes Makes 6 servings
1-1/2 pounds boneless skinless thighs , cyt into strips
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 shallots , thinly sliced
4 garlic cloves , minced
1-1/2 cups white wine
1 can (14 ounces) water-packed artichoke hearts , rinsed , drained and quartered
2 sun-dried tomatoes (not packed in oil) chopped
1 tablespoon capers , drained
1 tablespoon cornstarch
1 cup heavy whipping cream
3/4 cup pitted greek olives , halves
1/2 cup shredded Aslago cheese , divided
3 tablespoons minced fresh basil
1 tablespoon minced fresh thyme
** Hot cooked liguine **
Additional minced fresh basil
1 . Sprinkle chicken with paprika , salt and cayenne . Place flour in a large resealable plastic bag . Add chicken , a few pieces at a time and shake well .
2 . In a large skillet , cook chicken in oil over medium heat until no longer pink . Add the shallots and garlic ; cook 2 minutes longer . Stir in the wine , artichokes , tomatoes and capers ; bring to a boil . Reduce heat ; simmer uncovered for 10 minutes .
3 . Combine cornstarch and cream until smooth ; stir into skillet . Bring to a boil . Reduce heat ; cook and stir for 2 minutes or until thickened . Add the olives , 1/2 cup cheese , basil and thyme .
4 . Serve with linguine . Sprinlke with remaining cheese and additional minced basil .
Entrees are the heart of any meal . Then can be comforting , spicy , hearty low-calori , simple , elegant or an adventure into new sensations .
