Optional Tomato Prep

If I have the time, I like to peel the tomatoes. To do this, you can score the skin (use a sharp knife to make an X in the bottom of the tomato, just cutting through skin and not the flesh). Then bring a pot of water to a boil, blanch the tomatoes for 30-40 seconds. Remove them from the boiling water to a bowl, using a slotted spoon. Once they are cool, you can peel the skin off, and dice them to set aside for the recipe.

1. I like to chop the olives, artichokes, and Italian parsley to set aside.  Also mince the garlic and set aside. Having these ingredients prepped ahead allows you to easily add them along the cooking process.
2. Now you can rinse and chop the chicken breast into bite sized chunks.
3. Heat a large skillet with 1 T olive oil over medium heat.
4. Add the chopped chicken to the warm pan, salting and peppering it to your preference.  Cook the chicken until opaque.  Remove the chicken from the pan with a slotted spoon, and put it aside in a prep bowl.  I like to keep it slightly warm by covering it with foil and placing it in a warm place (like a microwave). Pour out the juices from the pan.
5. In the warm sauté pan, add 1 T olive oil and cook garlic, chopped artichokes, and chopped olives for 2 minutes.
6. Then add diced tomatoes, capers, chopped parsley, and a pinch of crushed red pepper. Then, stir to combine the flavors.
7. Add the cooked chicken cubes back to the pan and 1/4 cup chicken broth as well.  Stir to combine all of the ingredients, and allow to simmer on low for 15-20 minutes.
8. Boil water for pasta while the chicken mixture is simmering.  Cook pasta to package directions.
9. Dish out desired amount of pasta, Mediterranean chicken mixture on top, and then add freshly grated Parmesan to taste.