My kids absolutely LOVE olives! Me, um, not so much. But everyone else in my family has loved this recipe from the moment I first made it over 10 years ago. My daughter STILL asks for it when I am taking requests for the upcoming week’s menu. Dijon mustard gives this a punch of flavor and I LOVE that I can have it on the table in 30 minutes or less.

8  ounces bowtie or penne pasta (or whatever pasta you have on hand)

1  tablespoon olive oil

1  1/2 pounds fresh boneless, skinless chicken breasts or breast tenders, cut into cubes

1/4  teaspoon salt

1/4  teaspoon pepper

1/2  cup dry white wine

1/4  cup chicken broth

2  teaspoons dijon mustard

1  teaspoon cornstarch

1/3  cup+ pitted kalamata olives (I always use more)

1  14-ounce can quartered artichoke hearts, drained

Parsley, fresh or dried

Cook pasta according to the package directions. While pasta is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and sprinkle with salt and pepper. Cook and stir until chicken is thoroughly cooked and the juices run clear. Remove chicken from the pan.

Whisk together the wine, chicken broth, mustard, and cornstarch. Add to pan, stir and bring to a boil. Cook for 1 minute. Stir in olives and artichokes (trim tough ends if needed) and cook for another minute. Add chicken and drained, cooked pasta to the pan. Cook until warm. Sprinkle with parsley and serve immediately.

Adapted from Cooking Light Annual Recipes, 2004