Ingredients
- 3 tablespoons olive oil
- 1 pound skinless boneless chicken breasts, sliced diagonally
- 1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
- 2 tablespoons garlic, minced
- 1 pound fresh angel hair pasta
- 1/4 cup fresh basil
- 1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
- 1/2 cup kalamata olives, pitted (1/4 pound)
- 6 ounces feta cheese, crumbled
- 1/4 cup heavy cream
- 2 teaspoons dried oregano
- Salt and pepper, to taste
Directions
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.
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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By Ritz La Berge
Gotha, Florida
on November 14, 2011
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This is delicious and easy to make. I have been making it for many years for friends and family. Love it!!!!
By afleming321
Mt. Juliet, TN
on June 23, 2011
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This was delicious and easy to make. I did add some fresh spinach to it as well and the next time will add some additional cream so it won't be as dry. I will definitely make again.
By JHammi
on May 19, 2011
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I am so surprised this recipe is rated so high. The flavor is good but we thought it was totally dry with a sand paper consistency. Could anyone explain why my texture isn't as creamy as some reviews describe? Could the gritty texture have something to do with the sun dried tomatoes (I included some of the oil from the jar but not all?
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