Mediterranean Pasta In Minutes

Mediterranean Pasta In Minutes
Mediterranean Pasta In Minutes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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