Ingredients
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3 tablespoons olive oil
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2 tablespoons garlic, minced
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1 lb angel hair pasta
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1/4 cup fresh basil
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1 (8 1/2 ounce) can water-packed artichoke hearts, quartered and drained
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1/2 cup kalamata olive, pitted (1/4 pound)
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6 ounces feta cheese, crumbled
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1/4 cup heavy cream
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salt and pepper, to taste
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1 lb boneless skinless chicken breast, sliced diagonally
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1 (8 1/2 ounce) jar sun-dried tomatoes, julienned
Instructions
- 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 pasta to boiling water, cook until al dente, about 5 minutes.
- 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.