Marinade:

• 1½ lbs. boneless, skinless chicken thighs, cut into bite-sized pieces*
• 4 sprigs of fresh oregano, leaves stripped
• 2–3 tbsp. marinade from artichoke hearts
• 2 garlic cloves, thinly sliced
• A drizzle of olive oil
• A splash of red wine vinegar

Ingredients:

• 1 lb. whole wheat fusili pasta
• 1 pint grape or cherry tomatoes, whole
• 1/2 c. marinated artichoke hearts, roughly chopped
• 1/2 c. white beans, rinsed + drained (such as northern white beans)
• 1 red onion, thinly sliced
• ½ c. Kalamata olives, roughly chopped
• 2–3 handfuls of part-skim shredded mozzarella cheese
• 1/3 c. parsley and basil leaves, roughly chopped
• Salt and pepper
• A drizzle of olive oil

Instructions:

1. For the chicken marinade, combine the chicken, artichoke juice, garlic, oregano leaves, and a drizzle of olive oil. Add a splash of red wine vinegar. Mix well to coat. Allow to marinate for at least 1 hour, but no more than 3 hours.
2. Cook the pasta in boiling salted water. Drain and set aside.
3. Preheat your oven to 425°F.
4. In a casserole dish, combine the sliced onions and whole tomatoes. Toss with olive oil, salt, and pepper. Roast, stirring occasionally, until the onions are softened and the tomatoes burst, around 15-20 minutes.
5. Meanwhile, in a large skillet, warm 1 teaspoon of olive oil over moderate heat. Remove the chicken from the marinade, pat dry, and season with salt and pepper. In batches, brown the chicken on both sides until slightly undercooked.
6. Remove the casserole dish from the oven. Add the cooked pasta, browned chicken, artichoke hearts, beans, olives, and chopped herbs. Stir to combine.
7. Top the mixture with shredded mozzarella cheese and bake for an additional 5-7 minutes, until the cheese is golden and bubbly. If you prefer a deeper color, briefly broil for a minute.
8. Remove from the oven and garnish with fresh parsley and basil leaves (optional) just before serving.

NOTE: You can adjust this recipe to fit your dietary needs:

1. Gluten-Free Diet (Modified): By substituting the whole wheat pasta with gluten-free pasta, the recipe can be adapted to be gluten-free.
2. Dairy-Free Diet (Modified): By omitting the mozzarella cheese or using a dairy-free cheese substitute, the recipe can be made dairy-free.
3. Low-Carb Diet (Modified): While the recipe includes pasta, you can reduce the amount of pasta or use a low-carb alternative to make it more suitable for a low-carb eating plan.
4. Plant-Based Diet (Modified): You can modify the recipe by using plant-based protein sources like tempeh or tofu instead of chicken, and replacing dairy cheese with a plant-based alternative.
5. Pescatarian Diet (Modified): For pescatarians, consider adding grilled fish, such as salmon or shrimp, as a protein source in place of chicken.