Description
Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.
Ingredients
- 2 tablespoons olive oil
- ½ onion, sliced
- 2 cloves garlic, minced
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- ½ cup chicken broth
- 1 (15 ounce) can quartered artichoke hearts, undrained
- 1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
- 1 (4 ounce) can sliced olives, drained
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- freshly ground black pepper to taste
- 1 (12 ounce) package angel hair pasta
- 1 (8 ounce) package crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink
- 5 to 10 minutes. Stir chicken broth
- artichoke hearts with juice
- sun-dried tomatoes
- olives
- salt
- oregano
- basil
- and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through
- about 10 more minutes.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water
- stirring occasionally until cooked through but firm to the bite
- 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6