Ingredients
1-1/2 pounds boneless skinless chicken thighs, cut into strips1 teaspoon paprika1/2 teaspoon salt1/2 teaspoon cayenne pepper2 tablespoons all-purpose flour2 tablespoons olive oil3 shallots, thinly sliced4 garlic cloves, minced1-1/2 cups white wine1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered2 sun-dried tomatoes (not packed in oil), chopped1 tablespoon capers, drained1 tablespoon cornstarch1 cup heavy whipping cream3/4 cup pitted Greek olives, halved1/2 cup shredded Asiago cheese, divided3 tablespoons minced fresh basil1 tablespoon minced fresh thymeHot cooked linguineAdditional minced fresh basil
Preparation
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 to coat.
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.
Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme.
Serve with linguine. Sprinkle with remaining cheese and additional minced basil.
