Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 lb. chicken breasts, cut into 1-inch pieces
• 1/2 cup chicken broth
• 15 oz. can quartered artichoke hearts (with juice)
• 6-7 oz. jar sun-dried tomatoes, drained and cut into quarters
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 12 oz. angel hair pasta
• 4-6 oz. crumbled feta

Directions

1. Heat oil in a large skillet over medium heat. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook, stirring, 1 minute. Add chicken and cook, stirring, until no longer pink on outside, 2-3 minutes. Stir in broth, artichoke hearts, tomatoes, salt, oregano, basil and pepper and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, about 5 minutes.

2. Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta, stirring occasionally, until al dente, 4-5 minutes. Drain well, then transfer pasta to a serving plate. Spoon chicken mixture over pasta and sprinkle with feta cheese.

Email to a friend | Print this recipe | Back