chicken with artichokes and tomatoes

By á-45846

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken
• breast halves, cut into 1-inch pieces
• 1/2 cup chicken broth
• 1 (15 ounce) can quartered artichoke
• hearts, undrained
• 1 (6 ounce) jar sun-dried tomatoes

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

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.