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Chicken: Mediterranean Pasta in Minutes

Source of Recipe

Tyler Florence, Food 911


List of Ingredients

3 tablespoons olive oil
1 pound chicken breast, sliced diagonally
8 1/2 ounces sun dried tomatoes, julienned
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 can artichoke hearts, quarter and drain
1/2 cup kalamata olives, pitted
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
salt and pepper to taste


Recipe

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. Yield: 4 servings