Sicilian Chicken Spaghetti

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   Step 1: Cook the pasta in a large pot of salted boiling water according to the packet directions, subtracting 1 minute from the cooking time. Drain. Do this while the sauce is simmering.

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   Step 2: Sprinkle both sides of the chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear the chicken for 1 1/2 minutes on each side, until golden, then remove it from the skillet. Shred the chicken while the sauce is simmering.

Sauce

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   Step 3: Add the remaining 1 tbsp oil. Add the garlic and sauté for 15 seconds.

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   Step 4: Add the wine and let it simmer rapidly for 1 minute, stirring to dissolve the browned bits on the bottom of the skillet into the wine, until mostly evaporated.

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   Step 5: Add the tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, then simmer over medium heat for 5 minutes.

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   Step 6: Stir the shredded chicken into the sauce.

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   Step 7: Add the pasta to the sauce while it is still on the stove. Toss well for 1 minute, or until the sauce reduces further and clings to the pasta strands rather than pooling in the skillet.

   
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   Step 8: Just before serving, toss through the fresh basil.

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   Step 9: Serve immediately with Parmesan.