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Pasta Lazio


This delicious pasta recipe is courtesy of John Barricelli.

  • Servings: 4

Source: The Martha Stewart Show, May Spring 2008


  • 2 tablespoons olive oil, plus more for grill
  • 2 boneless, skinless chicken breast halves
  • Coarse salt and freshly ground black pepper
  • 1 pound ziti rigate or rigatoni
  • 8 ounces sun-dried tomatoes, packed in oil, drained, and thinly sliced lengthwise
  • 2 cloves garlic, sliced
  • 1/4 cup capers, rinsed and drained
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter
  • 3 cups halved marinated artichokes (in olive oil)
  • 2 tablespoons chopped flat-leaf parsley


  1. Preheat a grill pan and brush with olive oil. Season chicken breasts with salt and pepper; place on grill pan. Cook, turning once, until cooked through.

  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions.

  3. Heat olive oil a large skillet over medium heat. Add garlic and cook until softened. Add tomatoes and capers; cook until heated through.

  4. Add wine and bring to a boil. Add butter and swirl until melted and well combined.

  5. Remove chicken from grill and cut lengthwise into strips. Add to skillet along with artichokes; cook until heated through.

  6. Drain pasta and transfer to a large serving bowl. Pour over chicken mixture; gently toss to combine. Sprinkle with parsley and serve immediately or at room temperature.

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