Castella Imports

Chicken with Artichoke


1 oz Aegean Extra Virgin Olive Oil
Two 6 oz chicken cutlets
1 red onion diced
3 cloves garlic chopped
4 oz Castella Artichoke Hearts (drained)
1 tsp basil leaves
1 tbsp rosemary, chopped
½ cup chicken stock
½ lb spaghetti cooked and drained
2 oz Castella Grated Parmesan Cheese




  1. Heat oil in sauté pan.
  2. Sauté chicken in olive oil and set aside.
  3. Add in diced onion and garlic and sauté until tender.
  4. Add in drained artichoke, basil and rosemary.
  5. Add chicken back in and add stock.
  6. Season salt and pepper and simmer.
  7. Serve over spaghetti and sprinkle with parmesan.