Based on 61 reviews

Arrabbiata Sauce

Made with
Arrabbiata Sauce

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  • Serves 4
  • |
  • prep time: 5 minute(s)
  • |
  • cook time: 25 minute(s)
1 lb. boneless, skinless chicken thighs
1 Tbsp. Bertolli® Classico™ Olive Oil
1 medium onion, sliced
1 jar (6 oz.) marinated artichoke hearts, drained
2 Tbsp. chopped Kalamata or oil-cured olives
1 jar Bertolli® Arrabbiata Sauce
1/3 cup dry red wine or beef broth
2 Tbsp. chopped fresh basil leaves

  • Season chicken, if desired, with salt and black pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
  • Cook onion, artichoke hearts and olives in same skillet, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and wine. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 15 minutes or until chicken is thoroughly cooked. Stir in basil. Serve, if desired, over hot cooked orzo or rigatoni pasta.
Nutrition Information per serving
Calories 350, Calories From Fat 160, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 18g, Cholesterol 75mg, Sodium 940mg, Total Carbohydrates 21g, Sugars 6g, Dietary Fiber 4g, Protein 24g, Vitamin A 80%, Vitamin C 70%, Calcium 4%, Iron 15%