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Hearty Greek Pasta


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  • 1 lb chicken (cut into long strips)
  • 3 tbsp olive oil
  • 1 8.5oz jar sun dried tomatoes (packed in water, drained and julienned) Peg's packed in oil
  • 3 cloves garlic pressed
  • 1/4 cup fresh basil leaves
  • 1 8.5 oz can artichoke hearts in water (drained and quartered) Peg's in oil
  • 6 oz feta cheese crumbled
  • 1/4 cup heavy cream (Peg adds 1/2 cup) continue adding till mixture is thin
  • 1 lb angel hair pasta
  • 1 tsp dried oregano
  • 1/2 tsp salt (then to taste)
  • 1/4 tsp pepper (then to taste)



Step 1

Brown chicken in oil.
Add tomatoes and garlic. Saute for 2 minutes
Add basil, artichokes, and feta cheese and saute 1 minute.
Stir in cream and cover pan (simmer just while pasta cooking ~ 2 minutes)
Cook pasta and toss with sauce.
Add oregano, salt, and pepper.
Once in pasta bowl sprinkle oregano on top with fresh pepper.

For presentation mix pasta and 3/4 sauce together in pan and then pour into pasta bowl.
Cover with remaining 1/4 sauce and sprinkle pepper and oregano on top.
(Peg puts in extra tomatoes and artichokes.)


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