Chicken with Artichokes and Sundried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist. 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, drained and cut into quarters |
1 (4 ounce) can sliced olives, drained |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
freshly ground black pepper to taste |
1 (12 ounce) package angel hair pasta |
1 (8 ounce) package crumbled feta cheese |
Directions:
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.
2. 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.
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