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Mediterranean Pasta In Minutes


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  • 3 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts sliced diagonally
  • 1 jar sun-dried tomatoes - (8 1/2 oz) julienned
  • 2 tablespoons minced garlic
  • 1 pound fresh angel hair pasta
  • 1/4 cup fresh basil
  • 1 can artichoke hearts in water - (8 1/2 oz) quartered, drained
  • 1/2 cup kalamata olives pitted
  • 6 ounces feta cheese crumbled
  • 1/4 cup heavy cream
  • 2 teaspoons dried oregano
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

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.

This recipe yields 4 servings.

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