3 boneless skinless chicken breasts, pounded to an even thicknessextra-virgin olive oil, garlic salt, and black pepper to taste
16 ounces angel hair pasta
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
3 garlic cloves, minced
6.7 ounces sun-dried cherry tomatoes
1 can quartered artichoke hearts, drained
2 tablespoons chopped nicoise olives
1 teaspoon lemon zest
1/2 cup chicken broth
1/4 cup heavy cream
juice from 1/2 a lemon
1/4 cup grates parmesan cheese
1/4 cup chopped fresh basil
Brush both sides of chicken with olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes per side, or until no longer pink in the center. Transfer to a plate and let rest.
Add pasta to a large pot of salted, boiling water and cook according to package instructions. Drain and set aside.
In the same skillet you cooked the chicken in, over medium heat, add olive oil and shallots. Season with salt and pepper and saute until translucent, about 3 minutes. Add garlic and saute for 30 seconds, until fragrant, stirring constantly. Add tomatoes, artichoke hearts, olives, and lemon zest; saute until heated through, about 2 minutes. Add chicken broth, cream, lemon juice, parmesan, and basil. Reduce to a simmer for a couple of minutes more.
Chop chicken into bite-sized pieces. Divide pasta among plates, then top with sauce and chicken and extra basil if desired.