Sun-Dried Tomato Chicken Pasta with Olives, Artichokes and Parmesan Crisps

This sun-dried tomato chicken pasta is a celebration of bold Mediterranean flavors. Blistered heirloom grape tomatoes, seared zucchini, briny green olives and tender marinated artichoke hearts come together in a rich, savory sun-dried tomato sauce that coats every strand of al dente linguine.

Golden brown Parmesan crisps crown the dish, adding a delightful crunch and a nutty, salty finish. It’s a satisfying and colorful meal that’s sure to impress.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (or use a toaster oven). Bring a large pot of salted water to a boil. Trim and halve the zucchini lengthwise, then slice crosswise into ½-inch half-moons. Peel and mince the garlic. Roughly chop the olives and artichoke hearts.
2. Line a baking sheet with parchment paper. Sprinkle the Parmesan into two 3-inch circles (or four for 4 servings). Bake until golden and crisp, 6-8 minutes. Watch closely to prevent burning. Let cool on the sheet.
3. Add the linguine to the boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta water, then drain.
4. Heat olive oil in a large pan over medium-high heat. Add the tomatoes and zucchini; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. If needed, gently press tomatoes with a spatula. Add garlic and 1 tablespoon butter; cook 30 seconds until fragrant. Reduce heat to medium-low and add ⅓ cup water.
5. Stir in olives, Vidalia onion paste, stock concentrate and sun-dried tomato paste until combined, about 30 seconds. Add artichokes, drained pasta and remaining 1 tablespoon butter. Toss until butter melts and pasta is evenly coated, 1-2 minutes. If dry, add reserved pasta water a splash at a time. Season with salt and pepper.
6. Divide pasta among bowls and top with Parmesan crisps.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute linguine with other long pasta like fettuccine or spaghetti or even short pasta like penne. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and add extra vegetables like bell peppers or mushrooms. The dish is already packed with flavor from the sun-dried tomato paste and olives.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth to refresh the sauce.