Mediterranean Pasta in Minutes

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  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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