INGREDIENTS
4
Chicken breasts, skin on boneless
1 can
artichoke heart quarters
4
large cloves Garlic
5
sprigs Thyme, fresh
3/4 cup
Green olives, whole
3/4 cup
Kalamata olives, whole pitted
3 tbsp
Lemon juice
12 oz
Gluten-free spaghetti
1/4 tsp
Salt and pepper
1/2 tsp
Sumac
3 tbsp
Olive oil, extra virgin
1/4 cup
Pine nuts, toasted
1 cup
White wine, dry