- 3 T. olive oil (I used the oil from the jar of sun-dried tomatoes; it added a lot of flavor)
- 1 pound skinless, boneless chicken breasts, sliced diagonally
- 1 small onion, slivered (I added it halfway through browning the chicken)
- 1 (8-1/2 oz.) jar sun-dried tomatoes, julienned (1 cup)
- 2 T. garlic, minced
- 1 pound fresh angel hair pasta (I used whole grain thin spaghetti)
- 1/4 cup fresh basil (I had to substitute 2 T. dried basil because my fresh basil had turned brown and wilted; it was not a pretty sight)
- 1 (8-1/2 oz.) can artichoke hearts in water, quartered and drained (1 cup)
- 1/2 cup kalamata olives, pitted (1/4 pound) (I used chopped black olives)
- 6 ounces feta cheese, crumbled
- 1/4 cup heavy cream (I used half-and-half)
- 2 tsp. dried oregano
- Salt and pepper, to taste (I omitted the salt and used freshly ground black pepper which I sprinkled on the chicken while I was browning it)
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.This was absolutely delicious (the picture doesn't do it justice). It came together quickly and easily, and was a wonderful weeknight dinner. Tyler, you've redeemed yourself. I'll definitely make this again.
I'm also submitting this to two foodie blog events: Ruth at Bookmarked Recipes, who
hosts a weekly round-up of recipes which
are bookmarked and made from cookbooks, magazines, TV shows, foodie blogs, and other online sources.
And to Presto Pasta Nights, created by Ruth at Once Upon a Feast, a weekly round-up of pasta recipes which is being hosted this week by Marye at Baking Delights.