• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 pound skinless boneless chicken breasts, sliced diagonally

  3. 1 (8 1/2-ounce) jar sun-dried tomatoes, julienned (1 cup)

  4. 2 tablespoons garlic, minced

  5. 1 pound fresh angel hair pasta

  6. 1/4 cup fresh basil

  7. 1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)

  8. 1/2 cup kalamata olives, pitted ( 1/4 pound)

  9. 6 ounces feta cheese, crumbled

  10. 1/4 cup heavy cream

  11. 2 teaspoons dried oregano

  12. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.

  2. Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.


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