Recipe courtesy of Tyler Florence

Mediterranean Pasta in Minutes

Name: Mediterranean Pasta in Minutes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: european
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

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Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

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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.