Pan-Seared Chicken with Artichokes and Pasta

Ingredients

• 6 ounce artichoke hearts undrained
• 0.3 teaspoon pepper black
• 14.5 ounce tomatoes diced canned drained
• 4 cups cavatappi hot tube-shaped cooked uncooked () (short twisted spaghetti)
• 0.5 cup wine dry white
• 1  garlic clove minced
• 0.5 cup spring onion sliced
• 1 tablespoon kalamata olives pitted chopped
• 2 tablespoons parmesan fresh grated
• 0.3 teaspoon salt 
• 1.5 pounds chicken thighs boneless skinless

Equipment

• bowl
• frying pan
• colander

Directions

1. Drain artichokes in a colander over a bowl, reserving marinade.
2. Sprinkle chicken with salt and pepper; coat with cooking spray.
3. Heat a large nonstick skillet over medium-high heat.
4. Add chicken; saut 3 minutes on each side.
5. Add onions and garlic; saut 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated.
6. Sprinkle with cheese.