Prev Recipe Next Recipe

Recipe courtesy of Tyler Florence

Show: Food 911

Episode: Beat the Clock Dinner Party -Minnetonka MN

Save Recipe Print

Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 servings

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.

My Private Notes

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